Stuffed Mexican Peppers

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.'}

📊 Nutrition Facts

Per serving (6 servings total)