Mexican Stuffed Bell Peppers

There are not many dishes that I make well, but this is one my family really likes.

It takes about 30 minutes of prep time, then 15 to 20 minutes to bake; dinner is ready in under an hour.

Mexican Stuffed Bell Peppers

2 Large Red, Yellow,Orangeor Green peppers

1 pound ground beef, sirloin, pork, lamb, turkey or venison

½ cup chopped onion

2 small portabella mushrooms

1 10oz can “Ro-Tel” mild or original diced tomatoes & green chilies

1 package Kroger Taco seasoning reduced sodium

1/3 cup long grain rice

¾ cup shredded Kroger Nacho and Taco cheese blend

45 minutes from counter to table. Makes 4 servings.

Pre-heat oven to 350

Bring a quart of water to a boil. While it’s warming up, halve peppers lengthwise; remove stem ends, seeds and membranes. Immerse peppers into boiling water for 3 minutes. Sprinkle insides with salt. Invert on paper towels to drain well.

In skillet cook meat, mushrooms and onions till meat is brown and onion is tender. Drain fat. Stir in un-drained tomatoes and green chilies, uncooked rice, and taco seasoning packet. Bring to boiling; reduce heat; cover and simmer for 15 to 18 minutes or till rice is tender. Stir in ½ cup of the cheese.

Fill peppers with meat mixture.  Place in 9 x 12 baking dish with any remaining meat mixture. Bake in a 350 oven about 15 minutes or till heated through. Sprinkle with remaining cheese. Let stand 2 to 5 minutes. Enjoy!


2 thoughts on “Mexican Stuffed Bell Peppers

    • Thanks. I picked up the peppers today because Kroger had them for $1 each and they were big and firm so I felt they were worth the splurge.
      I love to slice and eat them raw, but they were very tasty filled with meat and cheese.


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