Mexican Stuffed Peppers for Two

(13)

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photo by:kraft

these are sooooooooooooo good Thanks Jo

posted by

JoShaw01

on 5/18/2012

time

prep:

10 min

total:

1 hr 10 min

servings

total:

2 servings

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What You Need

lb. ground beef

onion, chopped

Tbsp. (about 1/2 of 1-1/4-oz. pkg.) TACO BELL® Taco Seasoning Mix

1-1/4

cups water, divided

small tomato, chopped

1/2

cup instant white rice, uncooked

large red peppers

1/4

cup TACO BELL® Thick & Chunky Medium Salsa

3/4

cup KRAFT Shredded Sharp Cheddar Cheese, divided

Make It

HEAT oven to 400ºF.

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.

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.

ADD 1/2 cup cheese to meat mixture; stir. Spoon into peppers; top with remaining cheese. Cover.

BAKE 35 to 40 min. or until peppers are tender. Serve with sauce from baking dish.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Healthy Living

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.

Creative Leftovers

Reheat leftover meat mixture, then use to make your favorite tacos, tostadas or nachos.

Special Extra

Garnish with 2 Tbsp. chopped fresh cilantro before serving.

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MsVickLea

posted:9/16/2012

Very good and a nice change from regular stuffed green peppers. My husband has requested I make them again. I used prepared Spanish rice since my husband is not a big fan of white rice. The spanish rice has a can of diced tomatoes in it,so did not add the tomatoe the recipe called for. Hint: Prep the peppers and then pre-cook them in boiling water for about 5 minutes before stuffing them. This will cut down on extra baking time waiting for the peppers to get done.

RVgalley

posted:6/19/2012

Pretty good; moist, tender peppers; next time I would add some salsa to the meat mixture and less water for more spice. Used green peppers ILO red because the red ones were pretty sad looking at the store.

JoShaw01

posted:5/18/2012

these are sooooooooooooo good Thanks Jo

Livenlearn32

posted:3/22/2012

Love it! Love it! The only thing I change is I mix the salsa in with the meat mixture before spooning it into peppers. I've made this several times and it has so much flavor. I have used red and green peppers. Not much difference. Great recipe!

LaveniaPutnam

posted:3/8/2012

I made this for my family and doubled the ingredients, so I made 8 of them., everyone really enjoyed this dish and we all are looking forward to having it again!! Thank You

sspeck87

posted:10/26/2011

We absolutely love this recipe. It is so delicious and SIMPLE. I make it once a week if I can! Once the peppers bake they become so sweet and mixed with the cheese and juices it is just so so good!

katiejo78

posted:10/25/2011

This was the first "real" meal I made for my fiance. he always talks about how good his mothers are, so I thought I would take on the challange.... He really liked them! his only complaint was that his mom must cook them a little longer. (since I have never had stuffed peppers before I didn't know how hard or soft they should be)

a cook

posted:7/19/2011

Made this for the second time now. Didn't have a tomato so used salsa in its place. The extra meat was used the next day for another favorite - Taco Bake! Otherwise, I'd freeze it to make this again. Excellent!

FatesWarn

posted:4/21/2011

First off - FAIL on having me cook a whole pound of beef when I only need half - if I want leftovers for a later use, I'll decide that. (I admit my part in failing to catch that before thawing the beef) I think the onion I used was too large and gave off a lot of water - be sure to use a SMALL. I used brown rice instead and that may have been another factor. Next time I am going to use any excess liquid from the meat mixture to mix with the salsa instead of water.

MichaelaRBoers

posted:4/9/2011

This recipe was dynomite!! The mixture was a little "soupy", so I think I'll put less water in it next time, but the flavor was to die for!! Cooked the peppers for 45 minutes and they were still a little hard, might cook for an hour to an hour and 5 minutes next time. Would make again, and again!!