Mexican Stuffed Peppers
Mexican stuffed peppers are the perfect dinner. Colorful bell peppers are stuffed with delicious ground beef and rice filling that's bursting with flavor.
Servings: 4 servings
Calories: 430kcal
Ingredients
- 6-8 bell peppers yellow and red
- 2 tablespoon olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1 lb ground beef
- 1 can green chilies
- 1 teaspoon chili powder
- 1 teaspoon oregano
- ½ teaspoon cumin
- ½ cup CHI-CHI'S® salsa
- 1 ½ cup cooked rice
- 1 can green enchilada sauce 10 oz.
- 1 cup shredded cheddar cheese
Instructions
- Bring a pot of water to simmer. Cut the top of the bell peppers and clean the inside by gently removing the seeds and veins.
- Simmer the bell peppers in the water for about 8-10 minutes so they're half way cooked. Drain and set aside.
- Preheat the oven to 375F.
- In a large pan, heat olive oil over medium heat and sauté onion until golden brown.
- Add in minced garlic and ground beef. Add in chilies, chili powder, oregano and cumin. Cook the ground beef until brown and break it into small pieces.
- Add in CHI-CHI’S®s Fiesta Style Chile Tomatillo Verde Salsa and stir well. Add in cooked rice and combine it with other ingredients.
- Place the bell peppers in a baking dish and fill the with the ground beef and rice mixture. Top the stuffed peppers with shredded cheddar cheese. Pour in the enchilada sauce in the baking dish (not on the peppers) and cover with aluminum foil.
- Bake in the oven for 50 minutes. Uncover and cook for another 10 minutes and serve warm.
Nutrition
Calories: 430kcal