Mexican Stuffed Bell Pepper

5 from 1 vote

Mexican stuffed peppers filled with cooked ground beef, leftover chili or leftover taco meat are a great meal. Add some yellow rice to give it heartiness and top with cheese.

Prep Time10

Cook Time1

Par Cooking2

Total Time1 12

Servings:

Calories: 187kcal

Equipment

Ingredients

1/2 Pound Ground Beef You can substitute 1.5 cups of leftover chili or taco meat mixture
1 Cup Rice We prefer yellow rice
1/2 Cup Shredded Cheddar Cheese
6 Bell Pepper
1 Onion
1 Clove Garlic
1 Tbsp Olive Oil

Instructions

Wash the peppers
Par-cook the peppers first by dropping them in boiled water for a few minutes and transfer to a bowl of ice water. Or You can also microwave for a couple minutes and then drop into the bowl of ice water.
Add the olive oil to a fry pan and onions.
Sweat the onions, and any parts of the tops of the green pepper that you have left over, then and add garlic then brown the meat to the fry pan
Cook your rice and set aside (Use rice package instructions or see our post how to cook rice)
When meat is browned add all ingredients to a bowl and fold it together but reserve some cheese for the top of your peppers.
Fill the peppers, top with cheese and bake covered for 30 minutes and uncovered for 20-25 depending on the size of your peppers.

Notes

This recipe varies due to the size of your bell peppers, you may need to adjust the amount of beef and or rice to accommodate the size of the peppers. Not to worry because the mixture freezes well.

Nutrition