Mexican Stuffed Peppers
Incredibly cheesy, juicy and delicious Mexican Stuffed Peppers with a beef and rice mixture! So good and so easy to make. Total comfort food and a very satisfying meal!
- 1 pound ground beef
- 1 large onion chopped
- 3 cloves garlic minced
- 2 tablespoon taco seasoning
- 1/4 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1 cup rice cooked
- 2 cups salsa
- 3 large bell peppers cut in half through the stem, seeded
- 8 ounce cheddar cheese shredded
- 1 tablespoon parsley for garnish
Preheat the oven: To 375 F degrees.Wash and seed the bell peppers and cut in half from top to bottom. Place in a greased 9×13 baking dish and set aside.
Prepare the mixture: In a large skillet brown the ground beef, onion and garlic. Drain any fat if necessary. Season with taco seasoning, salt and pepper. Add the rice and 1/2 cup of the salsa then stir well. Scoop the mixture into the bell pepper halves and top with remaining salsa and half the cheese evenly over each pepper.
Finish the dish: Cover the baking dish with aluminum foil and bake for 45 minutes. Uncover, top each pepper with remaining cheese and bake for an additional 5 minutes or until the cheese melts.
Garnish and serve: Garnish with fresh parsley and serve with sour cream or guacamole.
Leftovers: Refrigerate the peppers in an airtight container. Properly stored, cooked peppers will last for 3 to 5 days in the refrigerator.
Freeze Unbaked: Freeze the unbaked peppers (without cheese), then thaw them in fridge for 24 hours. Bake the peppers once thawed. Once ready, add the cheese as above.
Freeze Baked: After removing from the oven, allow to cool slightly before placing them in the freezer. Store in freezer Ziploc bags they are good for 3-4 months.
Calories: 522kcal | Carbohydrates: 39g | Protein: 27g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 1071mg | Potassium: 739mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3498IU | Vitamin C: 110mg | Calcium: 335mg | Iron: 3mg