Taco Stuffed Peppers
Ingredients
The peppers
-
6
pieces
brightly colored bell peppers
The filling
-
1
lb
lean ground beef
-
1
package
Monterey Mushroom’s Mexican Let’s Blend
-
1
cup
steamed white or brown rice
-
¾
cup
shredded Mexican cheese
For garnish
-
to taste
avocado
-
to taste
cilantro
Instructions
- Preheat the oven to 375°F.
- Trim the caps off the bell peppers and remove the seeds.
- Place the peppers in a baking dish, add 1 cup of water, cover with foil, and bake for about 12 minutes.
- While the peppers are baking, brown the ground beef in a skillet over medium heat for 7-8 minutes.
- Drain any grease and add the Mexican Let’s Blend, mixing over low heat.
- Stir in the steamed rice until combined.
- Let the peppers cool slightly, then sprinkle 1 tablespoon of shredded cheese at the bottom of each pepper.
- Fill each pepper with the beef and mushroom mixture until full.
- Bake uncovered for an additional 20-23 minutes until the peppers are tender.
- Remove from the oven and let cool for 5 minutes before garnishing with avocado and cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
500mg
Cholesterol
70mg
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