Mexican Stuffed Peppers
Colorful flavor packed stuffed bell peppers filled with ground beef, spices, mexican rice, veggies, and cheese!
Ingredients
- 8 bell peppers
- 2 pounds 85/15 ground beef
- 1 cup onion finely diced
- 15 oz can of tomato sauce
- 1 1/2 cups cooked mexican rice use leftover mexican rice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 3 teaspoons chili powder
- 2 1/2 cups colby jack cheese shredded and divided
- diced green onion
Instructions
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On stovetop, saute onions in olive oil until softened. Set aside to cool.
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Preheat oven to 350 degrees. Cut the tops off of bell peppers. Remove stems and seeds and finely dice the tops of the bell peppers.
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In a large mixing bowl, combine uncooked ground beef, cooled onion, tomato sauce, seasonings, cooked mexican rice, 2 cups cheese, 2 1/2 teaspoons of kosher salt and 1 teaspoon of pepper. Do not over mix.
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Fill bell peppers with ground beef mixture and top with remaining cheese. Set stuffed bell peppers in baking dish and fill with 2/3 cup of water. Cover tightly with foil. TIP: SPRAY FOIL WITH NON STICK COOKING SPRAY BEFORE PLACING OVER STUFFED PEPPERS. THIS WILL KEEP THE CHEESE FROM STICKING TO THE FOIL. Bake for 1 hour or until bell peppers are tender and the filling reaches an internal temperature of 165 degrees on a meat thermometer. Serve with diced green onions on top.
Recipe Notes
This recipe can be easily halved to make 4 stuffed peppers.