Stuffed Mexican Peppers

Name: Stuffed Mexican Peppers
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 454 grams tomato sauce, divided; 2 teaspoons chili powder; 6 inches Colby-Jack cheese; 118 milliliters cooked rice; 0 teaspoons garlic salt; 454 grams ground beef; 0 teaspoons ground black pepper; 3 larges red bell peppers; 0 teaspoons salt; 28 grams package taco seasoning mix; 177 milliliters water

Stuffed Mexican Peppers

Stuffed Mexican Peppers might be just the side dish you are searching for. This gluten free recipe serves 6. One portion of this dish contains approximately 19g of protein, 21g of fat, and a total of 324 calories. It is a budget friendly recipe for fans of Mexican food. If you have tomato sauce, chili powder, ground beef, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Equipment you will use

Baking Pan

Oven

Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes.

Ingredients you will need

Ground Beef

Meat

Equipment you will use

Frying Pan

Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.

Ingredients you will need

Chili Powder

Black Pepper

Tomato Sauce

Cooked Rice

Garlic Salt

Water

Salt

Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds.

Ingredients you will need

Bell Pepper

Seeds

Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.

Ingredients you will need

Peppers

Equipment you will use

Frying Pan

Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.

Ingredients you will need

Tomato Sauce

Monterey Jack Cheese

Peppers

Pepper

Meat

Equipment you will use

Aluminum Foil

Baking Pan

Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

Ingredients you will need

Peppers

Equipment you will use

Oven

Equipment

Ingredients

Servings:

454grams

tomato sauce, divided 2teaspoons

chili powder 6inches

Colby-Jack cheese 118milliliters

cooked rice 0teaspoons

garlic salt 454grams

ground beef 0teaspoons

ground black pepper 3larges

red bell peppers 0teaspoons

salt 28grams

package taco seasoning mix 177milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try EnRoute Winery Les Pommiers Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 62 dollars per bottle.