How To Make Mexican Stuffed Peppers
These hearty stuffed peppers makes the perfect belly-filling meal! They’re packed with mouthwatering beef, rice, and tomatoes for a more flavorful dish.
Serves:
Ingredients
- 4bell peppers,red or green
- 1lblean ground beef
- 1small onion,diced
- 3garlic cloves,minced
- 2tspchili powder
- ½tspcumin
- diced tomatoes with peppers,1 can, like Rotel
- enchilada sauce,1 can, divided
- 2cupsrice,cooked, or Cauliflower Rice
- 2cupscheddar cheese
Instructions
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Preheat the oven to 375 degrees F.
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Wash and seed the bell peppers, then cut them in half from top to bottom.
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Place the bell peppers in a greased 9 x 13-inch baking dish. Set aside.
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Brown the ground beef, onion and garlic. Drain any fat from browning.
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Stir in the chili powder, cumin, diced tomatoes, and ⅔ cup of the enchilada sauce.
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Let simmer for 2 to 3 minutes.
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Remove from the heat, then stir in the cooked rice.
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Divide the beef mixture into the pepper halves.
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Top with the remaining enchilada sauce and cheese.
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Bake uncovered for 30 to 35 minutes or until the peppers are cooked and the cheese is melted.
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Top with desired taco toppings, serve, and enjoy!
Nutrition
- Calories: 959.03kcal
- Fat: 46.20g
- Saturated Fat: 21.61g
- Trans Fat: 2.12g
- Monounsaturated Fat: 15.86g
- Polyunsaturated Fat: 1.90g
- Carbohydrates: 88.58g
- Fiber: 3.34g
- Sugar: 6.05g
- Protein: 43.52g
- Cholesterol: 147.83mg
- Sodium: 545.85mg
- Calcium: 498.01mg
- Potassium: 756.87mg
- Iron: 4.08mg
- Vitamin A: 385.13µg
- Vitamin C: 153.99mg
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