Mexi Stuffed Peppers
I made my first adventure into the realm of Stuffed Peppers last summer. They were a hit with my family, so I thought I’d try them again, but this time adding a Mexican style variation.
This is going to be the normal stuffed pepper served in our house, they were delicious!
Enjoy!
Need more recipe ideas? Check out the Recipe Index by Hegub.
Ingredients
Mexi Stuffed Peppers
Steps
- 1
Preheat oven to 400*.
- 2
After you cook the ground beef add in the taco seasoning as instructed on the package. Once this is done, then add in the rice, onions, and corn mixing this well.
- 3
Slice the top off the peppers and clean out the inside, then stuff them with seasoning. This amount will make enough for 6 peppers; however, I typically use 4 and then save the remaining stuffing for nachos.
- 4
Top these with cheese and bake for 30 minutes in the oven.
- 5
Serve these plain or topped with salsa.
- 6
Note: If you are making these for freezer cooking, prepare the peppers but do not cook them. Simply wrap each one up in foil and freeze. I placed our foil wrapped peppers into a Ziploc bag and froze them. Once you are ready to serve these, defrost them and then heat them up based on the instructions above at 400* for 30 minutes.
Mexi Stuffed Peppers
- 7
Preheat oven to 400*.
- 8
After you cook the ground beef add in the taco seasoning as instructed on the package. Once this is done, then add in the rice, onions, and corn mixing this well.
- 9
Slice the top off the peppers and clean out the inside, then stuff them with seasoning. This amount will make enough for 6 peppers; however, I typically use 4 and then save the remaining stuffing for nachos.
- 10
Top these with cheese and bake for 30 minutes in the oven.
- 11
Serve these plain or topped with salsa.
