Well guys, here’s another Mexican recipe for you! Mexican food is definitely my “go-to” if you haven’t noticed! I love it all! I’ve made stuffed peppers before, but these were awesome and had so much flavor without being dried out 🙂
– 4 large peppers, I don’t care for green peppers too much so I used a combination of orange, red, and yellow bells
– 1 pound lean ground beef
– 1 can Rotel (diced tomatoes and green chiles) undrained
– 1 1/2 cups water
– 1 box (6.4 ounce) Mexican style rice and pasta mix (I used Rice-a-roni)
– 2 cups shredded cheddar cheese
Preheat oven to 375F.
Slice tops off of your bell peppers and remove the seeds. Set aside.
In a large skillet with tall sides, cook beef until no longer pink; drain the excess fat and return to pan. Add the Rotel, water, and rice mix (seasonings and all). Give the mixture a big stir and bring to a boil. Reduce heat and cover, simmer for about 7 minutes or until most of the liquid is absorbed. Not all of it though, leave a little for moisture.
Place the peppers in a glass baking dish. Fill the peppers halfway with the rice/beef mixture. Add a layer of cheese and then fill them the rest of the way with rice.
Cover the dish with foil and bake for 25 minutes. After the time is up, pull out the peppers, top with some more cheese, and bake uncovered for another 10 minutes. The cheese should be nice and melted and the peppers should be tender.