Mexican Stuffed Peppers

Method5 steps · about 1 hr

1. 1

   Step 1: Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Step 2: Heat a large skillet over medium-high heat. Cook and stir beef (1 pound) in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir 3/4 cup water and taco seasoning into ground beef; simmer until water has evaporated, about 5 minutes.

   Uses 1 pound ground beef · ¾ cup water · 1 (1 ounce) packet taco seasoning

3. 3

   Step 3: Heat vegetable oil (2 tablespoons) in a separate skillet over medium heat; cook and stir rice in the hot oil until fragrant and golden brown, about 5 minutes. Add 1 cup water, salsa, onion (1 small), and garlic (1 clove); bring to a boil. Lower heat, cover skillet, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Stir ground beef (1 pound) mixture into rice mixture.

   Simmer rice · 15 minUses 1 pound ground beef · 2 tablespoons vegetable oil · 1 cup white rice · 1 cup water · 1 ½ cups chunky salsa · 1 small onion, chopped · 1 clove garlic, minced

4. 4

   Step 4: Spoon a layer of ground beef-rice mixture into each bell pepper; top with a layer of Mexican cheese and a layer of nacho cheese-flavored tortilla chips. Repeat layering ingredients into bell peppers, ending with a Mexican cheese layer. Arrange stuffed peppers in a 9x9-inch baking dish.

   Uses 1 pound ground beef · 1 cup white rice · 3 large green bell peppers, tops and seeds removed · 1 (8 ounce) package shredded Mexican cheese blend · 1 (14.5 ounce) package nacho cheese-flavored tortilla chips (such as Doritos®)

5. 5

   Step 5: Bake in the preheated oven until bell peppers are tender and cheese is lightly browned, about 30 minutes.

   Bake stuffed peppers · 30 minUses 3 large green bell peppers, tops and seeds removed · 1 (8 ounce) package shredded Mexican cheese blend