- 1 pound lean ground beef (90% lean)
- 1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
- 1 envelope (5.4 ounces) Mexican-style rice and pasta mix
- 1-1/2 cups water
- 8 medium sweet peppers
- 2 cups shredded Mexican cheese blend, divided
- Preheat oven to 375°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in tomatoes, rice mix and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 6-8 minutes.
- Cut and discard tops from peppers; remove seeds. Place peppers in a greased 13x9-in. baking dish. Place 1/3 cup beef mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Bake, covered, 25 minutes.
- Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted and peppers are crisp-tender, 5-10 minutes. Yield: 8 servings.
Reviews for Mexican Stuffed Peppers
"When do you insert the beef mixture into the pepper??"
"Eating this right now. Very good. I added some onion when I browned the burger and used Knorr Fiesta Sides Mexican rice. Has a nice spice to it. I think next time I might add a can of diced chili's since we like things pretty spicy."
"Made this last night - the whole family loved it. Used left over brown rice & taco seasoning instead of rice/pasta mix, omitted the water & added chopped mushrooms, corn & mixed veggies. Used Orange Bell Peppers as they were on sale."
"Made this last night with some leftover spanish rice.I added about 2 tbs.of black bean and corn salsa and some taco meat.Fabulous!! I will be making this again and again. Also served a salad with more of the taco meat and salsa with gr.onion,tomato and santa fe tortilla strips."
"It was good. Think I prefer it without cheese. My husband loved it. So I would make it for him."
"Excellent! I just made stuffed peppers a couple of days ago, but had to make them again when I saw this recipe. For those that find that green peppers may be bitter, blanch them before you stuff them."