Stuffed Mexican Peppers Tasty Recipes

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Stuffed Mexican Peppers. The Stuffed Mexican Peppers is among the favorite recipes with this blog. You can try making Stuffed Mexican Peppers recipes at home for your beloved family. Therefore for you personally housewives, create tasty, delicious and balanced dishes. Good Luck.

Stuffed Mexican Peppers

"This is a recipe I got here up with twenty years in the past that has these days gained me the grand prize in our paper's excursion recipe contest. It is my family's favorite meal. Serve with tortilla chips on the aspect."

Ingredients :

1 pound ground pork
1 (1 ounce) bundle taco seasoning mix
three/4 cup water
2 teaspoons chili powder
half of cup cooked rice
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon floor black pepper
2 (eight ounce) cans tomato sauce, divided
three huge crimson bell peppers
6 (1 inch) cubes Colby-Jack cheese

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H15M

Preheat oven to 350 levels F (one hundred seventy five tiers C). Grease a 9x13-inch baking dish.
Place the floor beef into a skillet over medium warmth, and brown the meat, breaking it aside into crumbles as it cooks, approximately eight minutes. Drain excess fat. Stir within the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; blend until very well combined. Bring to a boil, reduce heat to low, and simmer 20 mins.
Meanwhile, reduce the bell peppers in 1/2 lengthwise, and put off stems, membranes, cores, and seeds. Place a steamer insert into a big saucepan, and fill with water to simply under the bottom of the steamer. Cover, and convey the water to a boil over excessive warmness. Place the peppers into the steamer insert, cowl the pan, and steam until simply gentle, 3 to five mins.
Place the steamed peppers into the prepared baking dish, and fill gently with the meat filling. Press 1 dice of Colby-Jack cheese into the middle of the filling in each pepper, and spoon the final can of tomato sauce over the peppers. Cover the dish with aluminum foil.
Bake in the preheated oven till the peppers are smooth and the filling is hot, 25 to half-hour.

Notes :

Try using a Reynolds® gradual cooker liner for your sluggish cooker for less complicated cleanup.

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