Mexican-Style Beef and Rice Stuffed Peppers

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

2. 2

   Place the ground beef in a skillet over medium heat and cook until browned, breaking it into crumbles as it cooks, about 8 minutes. Drain the excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until well combined. Bring to a boil, reduce the heat to low, and simmer for 20 minutes.

3. 3

   Meanwhile, cut the bell peppers in half lengthwise, and remove the stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan and add water to just below the bottom of the steamer. Cover and bring the water to a boil over high heat. Place the peppers in the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.

4. 4

   Place the steamed peppers in the prepared baking dish and lightly fill them with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.

5. 5

   Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

• Calories 417.77 kcal High
• Protein 22.7 g Good Source
• Carbs 25.87 g Moderate
• Total Fat 23.95 g High
• Saturated Fat 11.99 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 82.87 mg High
• Sodium 773.89 mg High
• Fiber 2.65 g Low Source
• Sugar 6.93 g Moderate
• Added Sugar 1.25 g Low Source
• Calcium 218.88 mg Moderate
• Iron 2.81 mg Moderate
• Potassium 353.34 mg Low Source
• Vitamin A 238.86 mcg_rae Good Source
• Vitamin C 73.71 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄