MEXICAN STUFFED PEPPERS

Mexican Stuffed Peppers image

This nutritious yet economical summer meal makes the most of my home-grown peppers. I like to top it with sour cream and serve with tortilla chips and salsa, but it's wonderful on its own, too. -Kimberly Coleman, Columbia, South Carolina

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1 pound lean ground beef (90% lean)
1 can (14-1/2 ounces) diced tomatoes and green chiles, undrained
1 envelope (5.4 ounces) Mexican-style rice and pasta mix
1-1/2 cups water
8 medium sweet peppers
2 cups shredded Mexican cheese blend, divided

Steps:

Preheat oven to 375°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in tomatoes, rice mix and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 6-8 minutes., Cut and discard tops from peppers; remove seeds. Place peppers in a greased 13x9-in. baking dish. Place 1/3 cup beef mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Bake, covered, 25 minutes., Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted and peppers are crisp-tender, 5-10 minutes.

Nutrition Facts : Calories 301 calories, Fat 14g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 797mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.