Bell peppers stuffed with taco-seasoned ground beef and rice are easy enough to make for a weeknight dinner. In this no-fuss recipe, precooking the bell peppers is not necessary.
Amount Per Serving
4red bell peppers
1 1/2poundslean ground beef (10% fat)
1cupcooked brown rice
1cupsalsa, divided in half
1packetMcCormick Taco Seasoning Mix
15ouncescanned tomato sauce
1/2cupshredded Cheddar cheese
1/4cuptortilla chips, coarsely crushed
Preheat the oven to 400 °F.
Cut the tops off the bell peppers. Remove the seeds and membranes. Rinse. If necessary, cut a thin slice from the bottom of each pepper so they stand upright. Set aside.
Brown the ground beef and onion in a large skillet on medium-high heat. Drain the fat.
Add the rice, half of the salsa and the seasoning mix, then combine until well blended.
Stuff the peppers with the beef mixture.
Place the stuffed peppers upright in a 9-inch square baking dish.
Mix the tomato sauce and remaining salsa in a medium bowl and pour sauce over the stuffed peppers.
Cover tightly with foil. Bake 35 to 45 minutes, or until peppers are tender.
Remove foil. Sprinkle the stuffed peppers with the cheese and tortilla chips.
Bake 5 minutes longer, or until cheese is melted.
Cut the stuffed peppers in half.
Spoon any sauce from the baking dish over each half to serve.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing