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Tips For Better Flavor
- Choose firm bell peppers that stand upright for easy filling and even cooking.
- Precook the filling mixture so the peppers don’t end up undercooked.
- Cover the peppers with foil while baking to keep them moist, then uncover at the end to brown the tops.
Ingredients 0/8
Why This Dish Is Hard To Resist
Step 1
Warm a large skillet over medium-high heat. Add the ground beef and cook it, breaking it up with a spoon, until it’s nicely browned and crumbly, about 5 to 7 minutes. Drain off any excess grease, then stir in the taco seasoning until everything is well coated.
Step 2
While the beef cooks, combine the water, Mexican rice mix, and butter in a saucepan. Bring it to a boil, then cover and reduce the heat to low. Let it simmer gently for about 25 minutes, or until the water has been absorbed and the rice is tender. Once the rice is done, stir in the seasoned beef until everything is mixed together.
Step 3
Bring a pot of water to a boil and cook the green bell peppers for about 5 minutes, just until they start to soften. Drain them well and set aside.
Step 4
Carefully fill each pepper with the beef and rice mixture, then place them upright in a baking dish. Drizzle ranch dressing over the stuffed peppers and sprinkle a generous amount of Mexican cheese blend on top.
Step 5
Pop the dish into a preheated oven and bake for 45 to 50 minutes, until the peppers are tender and the cheese is melted and bubbly. Let them cool a bit before serving, and enjoy!
