Introduction:
Embrace the vibrant flavors of Mexican cuisine with our festive and fun Mexican Stuffed Peppers. These colorful bell peppers are generously filled with a savory mixture of seasoned ground beef, onions, tomatoes, and rice, then topped with a blend of sharp cheddar and zesty pepper jack cheese. Perfect for a weeknight dinner or special occasion, these stuffed peppers are sure to please even the pickiest of eaters with their delicious blend of spices and hearty ingredients.
Ingredients:
- 6 bell peppers, any color
- 1 lb lean ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons taco seasoning
- 1 cup water
- 1 can (14.5 ounces) fire-roasted tomatoes
- 1/2 cup long-grain white rice, uncooked
- 3/4 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- Chopped cilantro, optional
Instructions:
- Begin by preparing the bell peppers. Cut off the tops and remove the seeds and membranes. Boil the peppers in a large pot of water for about 4-5 minutes, then drain them well.
- In a large skillet over medium heat, brown the ground beef. Once the beef is about halfway browned, add the chopped onion and cook until softened and the beef is fully browned. Add the minced garlic and cook for an additional minute, stirring constantly.
- Stir in the taco seasoning, water, fire-roasted tomatoes, and uncooked rice. Bring the mixture to a simmer, then cover and cook until the rice is tender.
- Preheat the oven to 350 degrees Fahrenheit. Fill the prepared peppers with the ground beef mixture and place them in a baking dish. Add a cup of water to the bottom of the dish, then cover the dish with aluminum foil.
- Bake the stuffed peppers for 40-45 minutes, or until the peppers are tender. Remove the foil and evenly spread the shredded cheddar and pepper jack cheese over the tops of the peppers. Return the dish to the oven and bake until the cheese is melted and bubbly.
- If desired, garnish the stuffed peppers with chopped cilantro before serving.
Notes:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power until warmed through.
