All Recipes

Mexican Stuffed Peppers for Two

Prep

15-30 mins

Total

1 HR 10 MIN

Servings

2 Servings

Ingredients

1/2 lb

lean ground beef

1 

onion, chopped

3 tbsp

(about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix

1-1/4 cups

water, divided

1 small

tomato, chopped

1/2 cup

instant white rice, uncooked

2 large

red peppers

1/4 cup

TACO BELL® Thick & Chunky Medium Salsa

3/4 cup

Shredded Sharp Cheddar Cheese, divided

Instructions

Step 1

Heat oven to 400ºF.

Step 2

Brown meat with onions in skillet on medium heat. Stir in taco seasoning mix and 1/2 cup water. Bring to boil; simmer on low heat 5 min., stirring occasionally. Remove half the meat mixture; cool, then refrigerate or freeze for another use.

Step 3

Stir 1/2 cup of the remaining water into remaining seasoned meat in skillet. Add tomatoes; mix well. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min. Meanwhile, cut tops off peppers; discard tops and seeds. Mix salsa and remaining water in bottom of 9-inch square baking dish. Stand peppers in baking dish.

Step 4

Add 1/2 cup cheese to meat mixture; stir. Spoon into peppers; top with remaining cheese. Cover.

Step 5

Bake 35 to 40 min. or until peppers are tender. Serve with sauce from baking dish.

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