TACO STUFFED PEPPERS

Taco Stuffed Peppers image

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.

Provided by Karen Pugh

Categories World Cuisine Recipes Latin American Mexican

Time 1h35m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound ground beef
1 (1 ounce) package taco seasoning
2 cups water
1 (8 ounce) box Mexican rice mix
1 tablespoon butter
4 bell peppers, tops and seeds removed
1 (8 ounce) bottle spicy ranch dressing
1 (8 ounce) package shredded Mexican cheese blend

Steps:

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.
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.

Nutrition Facts : Calories 906.8 calories, Carbohydrate 29.7 g, Cholesterol 148.4 mg, Fat 71.2 g, Fiber 2.7 g, Protein 34.9 g, SaturatedFat 26.9 g, Sodium 1886 mg, Sugar 6.4 g