2 Ratings
  • 4 star values: 1
  • 5 star values: 1

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

  • Bake in the preheated oven until peppers are tender and cheese is melted, 45 to 50 minutes.

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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

907 calories; 71.2 g total fat; 148 mg cholesterol; 1886 mg sodium. 29.7 g carbohydrates; 34.9 g protein; Full Nutrition


Reviews (2)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/23/2017
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 checking on it every 10 to 15 minutes. Seeing as how everything is precooked anyway. All you need is for the cheese to get bubbly. PS it was a hit. I got two people in the house who are not a fan of bell peppers. But they loved this dish.

Most helpful critical review

Rating: 4 stars
01/27/2016
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 time. Thank you for the recipe.
2 Ratings
  • 4 star values: 1
  • 5 star values: 1
Rating: 5 stars
01/23/2017
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 checking on it every 10 to 15 minutes. Seeing as how everything is precooked anyway. All you need is for the cheese to get bubbly. PS it was a hit. I got two people in the house who are not a fan of bell peppers. But they loved this dish.
Rating: 4 stars
01/27/2016
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 time. Thank you for the recipe.