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Photo of Taco Stuffed Peppers by Karen Pugh

Taco Stuffed Peppers

Rated as 4.5 out of 5 Stars
 made it  |  2 reviews   |   photos

Recipe by:

"This is one of my favorite recipes given to me by my daughter-in-law. It is so easy to make and yummy. I like the colored peppers the best."
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Ingredients

1 h 35 m servings 907 cals
Original recipe yields 4 servings

Directions

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  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix taco seasoning into ground beef.
  2. Combine water, Mexican rice mix, and butter in a saucepan; bring to a boil for 1 minute. Cover saucepan, reduce heat to low, and cook until water is absorbed, about 25 minutes. Mix ground beef into rice mixture.
  3. Bring a pot of water to a boil; cook green bell peppers until slightly softened, about 5 minutes. Drain. Fill each bell pepper with beef-rice mixture. Arrange bell peppers in a baking dish. Pour ranch dressing over bell peppers and top each with Mexican cheese blend.
  4. Bake in the preheated oven until peppers are tender and cheese is melted, 45 to 50 minutes.
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Footnotes

  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of ranch dressing and Mexican cheese blend. The actual amount consumed will vary.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 907 calories; 71.2 g fat; 29.7 g carbohydrates; 34.9 g protein; 148 mg cholesterol; 1886 mg sodium. Full nutrition

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Reviews

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It turned out really well considering there is no specified temp to preheat and cook at. So I did 375 for 45 minutes. The cheese was crusty and almost burnt. So I would recommend 350 and checkin...

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This went over pretty well with my family. I made a homemade version of spice ranch dressing, taco seasoning, as well as the rice. I would definitely add some fresh, hot peppers in the mix next ...

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