A new twist to stuffed peppers!
Ingredients
- ground beef: 1 pound
- water: 0.75 cup
- packet taco seasoning: 1 piece (1 ounce)
- vegetable oil: 2 Tbsp
- white rice: 1 cup
- water: 1 cup
- ½ cups chunky salsa: 1 piece
- onion: 1 piece (chopped)
- clove garlic: 1 piece (minced)
- green bell peppers, tops and seeds removed: 3 piece
- Mexican cheese blend: 1 pack (8 ounce pack, shredded)
- nacho cheese-flavored tortilla chips (such as Doritos®): 1 pack (14.5 ounce pack)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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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. Stir 3/4 cup water and taco seasoning into ground beef; simmer until water has evaporated, about 5 minutes.
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Heat vegetable oil in a separate skillet over medium heat; cook and stir rice in the hot oil until fragrant and golden brown, about 5 minutes. Add 1 cup water, salsa, onion, and garlic; bring to a boil. Lower heat, cover skillet, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Stir ground beef mixture into rice mixture.
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Spoon a layer of ground beef-rice mixture into each bell pepper; top with a layer of Mexican cheese and a layer of nacho cheese-flavored tortilla chips. Repeat layering ingredients into bell peppers, ending with a Mexican cheese layer. Arrange stuffed peppers in a 9x9-inch baking dish.
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Bake in the preheated oven until bell peppers are tender and cheese is lightly browned, about 30 minutes.
