These cheesy Mexican Stuffed Peppers with ground beef and rice stuffing are easy to make and family friendly.
Course Entree
Cuisine American
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Servings 6-8
Calories
Author David Gagnon
Ingredients
1poundhamburger ( used 80%)
1box Spanish rice
10oz diced tomatoes with chiliscanned, hot or mild, your choice
8oz.can tomato sauce
2cupswater
2tbsbutter or spread
6-8large sweet peppers
shredded cheddar cheese
Instructions
Fry hamburger in skillet over med to med-high heat while breaking into crumbles. Drain off grease.
Add rice, seasoning packet, tomatoes, sauce, water and butter. Stir, once it starts to bubble, reduce to low and cover. Simmer approximately 20 minutes, until liquid is absorbed.
Preheat oven to 350 degrees.
Core & deseed the peppers, then stuff with filling. Arrange in baking dish or oven safe pan, and add ¼-1/2 cup of water to bottom of pan to create a shallow water bath, Cover the dish with foil.
Bake for 20 minutes. Peel back an edge of the foil and test doneness of pepper with fork: a) if fork goes through easily uncover top with cheese and bake 5 more minutes b) if peppers are not done yet, bake covered for 10 more minutes, then uncover, top with cheese and bake 5 more minutes.