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Dinnertime Recipes

Mexican Stuffed Peppers for Two

Summary

these are sooooooooooooo good

What You Need

  • 1 lb. ground beef
  • 1 onion, chopped
  • 3 Tbsp. (about 1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
  • 1-1/4 cups water, divided
  • 1 small tomato, chopped
  • 1/2 cup instant white rice, uncooked
  • 2 large red peppers
  • 1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa
  • 3/4 cup KRAFT Shredded Sharp Cheddar Cheese, divided

Instructions

  1. HEAT oven to 400ºF.
  2. BROWN meat with onions in skillet on medium heat. Stir in taco seasoning mix and 1/2 cup water. Bring to boil; simmer on low heat 5 min., stirring occasionally. Remove half the meat mixture; cool, then refrigerate or freeze for another use.
  3. STIR 1/2 cup of the remaining water into remaining seasoned meat in skillet. Add tomatoes; mix well. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min. Meanwhile, cut tops off peppers; discard tops and seeds. Mix salsa and remaining water in bottom of 9-inch square baking dish. Stand peppers in baking dish.
  4. ADD 1/2 cup cheese to meat mixture; stir. Spoon into peppers; top with remaining cheese. Cover.
  5. BAKE 35 to 40 min. or until peppers are tender. Serve with sauce from baking dish.
Variation

Save 100 calories and 12 grams of fat, including 6 grams of saturated fat, per serving by preparing with extra-lean ground beef and KRAFT 2% Milk Shredded Cheddar Cheese.

Cooking time (duration)

Prep: 10 min Total: 1 hr 10 min

Number of servings (yield)

2

Category

Dinnertime

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