Bell Peppers Filled with Mexican Flavors

Ingredients 0/11

Step 1

First, preheat your oven to 350°F (175°C). In a large skillet over medium-high heat, cook the ground beef, breaking it up as it browns, until it’s no longer pink—this usually takes about 5 to 7 minutes. Drain off any excess grease. Then stir in 3/4 cup of water and the taco seasoning, letting it simmer until the water mostly evaporates, about 5 minutes.

Step 2

In another skillet, warm some vegetable oil over medium heat. Add the rice and cook it, stirring often, until it smells nutty and turns a nice golden color—around 5 minutes. Pour in 1 cup of water, salsa, chopped onion, and minced garlic. Bring everything to a boil, then reduce the heat to low, cover, and let it simmer until the rice is tender and the liquid has been absorbed, about 15 minutes.

Step 3

Once the rice is ready, mix the seasoned ground beef into it. Take your bell peppers and start spooning in a layer of the beef and rice mixture. Sprinkle some Mexican cheese on top, then add a layer of crushed nacho cheese tortilla chips. Repeat the layers, finishing off with a generous sprinkle of Mexican cheese.

Step 4

Place the stuffed peppers in a 9x9-inch baking dish and bake for about 30 minutes, or until the peppers are soft and the cheese on top is melted and lightly browned. Let them cool a bit before serving, and enjoy!