These vibrant and flavorful stuffed bell peppers are filled with a hearty mixture of seasoned ground beef, rice, and melted cheese, making for a delicious and satisfying meal.
Ingredients
1 pound ground beef
1 packet taco seasoning
1 cup water
1 tablespoon chili powder
1 cup cooked rice
1 teaspoon salt
1 teaspoon garlic salt
1/2 teaspoon black pepper
15 ounces tomato sauce
4 whole bell peppers
1 cup Colby-Jack cheese
Method
Start by preheating your oven to 350°F (175°C) and lightly greasing a 9x13-inch baking dish.
In a skillet over medium heat, brown the ground beef for about 8 minutes, breaking it into small pieces. Drain any excess fat afterward.
Add taco seasoning, water, chili powder, pre-cooked rice, salt, garlic salt, black pepper, and a can of tomato sauce to the skillet. Mix thoroughly and bring to a boil. Once boiling, lower the heat and let it simmer for 20 minutes.
While the beef mixture simmers, slice the bell peppers in half lengthwise, removing the stems, seeds, and membranes. Set a steamer insert in a large saucepan and add water, bringing it to a boil. Place the pepper halves in the steamer and steam for 3 to 5 minutes until they are slightly tender.
Arrange the steamed pepper halves in the prepared baking dish. Fill each half with the meat mixture, pressing a cube of Colby-Jack cheese into the center of each pepper. Pour the remaining tomato sauce over the stuffed peppers and cover the dish with aluminum foil.
Bake in the preheated oven for 25 to 30 minutes, or until the peppers are tender and the filling is heated through.
