Easy Stuffed Bell Peppers with Mexican Flavors

Ingredients

• 1 pound ground beef
• 1 (1 ounce) package taco seasoning mix
• 0.75 cup water
• 2 teaspoons chili powder
• 0.5 cup cooked rice
• 0.25 teaspoon salt
• 0.25 teaspoon garlic salt
• 0.13 teaspoon ground black pepper
• 2 (8 ounce) cans tomato sauce, divided
• 3 large red bell peppers
• 6 (1 inch) cubes Colby-Jack cheese

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish to prevent sticking.
2. In a skillet over medium heat, brown the ground beef for about 8 minutes, breaking it apart as it cooks. Drain off any excess grease. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and one can of tomato sauce. Combine all ingredients well. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
3. While the meat simmers, prepare the bell peppers. Cut the peppers in half lengthwise, removing the stems, membranes, cores, and seeds. Place a steamer insert in a large saucepan and fill with water to just below the steamer's bottom. Cover and bring the water to a boil over high heat. Place the pepper halves in the steamer insert, cover the pan, and steam for 3 to 5 minutes, until they are slightly tender.
4. Arrange the steamed bell peppers in the prepared baking dish. Fill each pepper with the meat mixture. Gently press a cube of Colby-Jack cheese into the center of the filling of each pepper, then spoon the remaining tomato sauce evenly over the peppers. Cover the dish tightly with aluminum foil.
5. Bake in the preheated oven for 25 to 30 minutes, or until the peppers are tender and the filling is thoroughly heated through.

Nutrition

• Calories: 322 kcal
• Fat Content: 19 g
• Fiber Content: 3 g
• Sugar Content: 7 g
• Sodium Content: 1182 mg
• Protein Content: 21 g
• Cholesterol Content: 73 mg
• Carbohydrate Content: 17 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g