This recipe is perfect for a simple dinner with family or friends. It doesn’t matter if you serve it as an appetizer, a main course, or a side dish, it’s still very flavorful and delicious that your guests will sure happily dig in. All of those flavors in one serving? Yes, this dish got your back!
Our friend over at Mr. Food has this to say about this recipe:
“Whet your appetite for Mexican flavors by digging into this filling meal of Meaty Vegetable and Rice Stuffed Peppers. For added eye appeal, think of the Mexican flag and use red and green bell peppers.”
They’re really quite pretty to look at! Using red and green bell peppers is a creative way of serving this delicious dish. All of the Mexican flavors you love in a dish are here too. Quite satisfying, isn’t it? What more can you ask for most especially if you’re a Mexican food lover?
Ingredients
6 red or green bell peppers
1/2 pound Tyson ground chuck
1 (10-ounce) package Birds Eye frozen seasoning blend
1 tablespoon McCormick fajita seasoning
2 teaspoons bottled minced garlic
1 (3-1/2-ounce) bag Great Value boil-in-bag rice, uncooked
1 3/4 cups College Inn beef broth
1 cup (4 ounces) Sargento shredded sharp Cheddar cheese, divided
1 (26-ounce) jar Classico fire-roasted tomato-and-garlic pasta sauce
Instructions
Slice tops off peppers; remove seeds and veins. Rinse and drain peppers; stand them upright on a large, round microwave-safe platter. Microwave at HIGH 4 minutes, or until barely crisp-tender. Cool slightly.
Meanwhile, cook beef and next 3 ingredients in a large skillet over medium-high heat, stirring until the beef crumbles and is no longer pink; drain and return beef mixture to skillet.
Cut top off bag of rice; stir rice into beef mixture, discarding bag. Stir in beef broth. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Remove from heat, and stir in 1/2 cup cheese.
Spoon about 1/2 cup beef mixture into each pepper. Place peppers in a single layer in a 7-quart oval slow cooker. Spoon pasta sauce over peppers.
Cover and cook on LOW setting 2 hours, or until peppers are tender. Sprinkle peppers with remaining 1/2 cup cheese. Cover and cook on LOW setting 5 more minutes, or until cheese melts.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve with a side dish of salad or crusty bread.
Thanks again to Mr.Food for this amazing recipe.
