Mexican Stuffed Peppers for Two

2 Servings


1 HR 10 MIN


15-30 mins


40 MIN




1/2 lb

lean ground beef


onion, chopped

1-1/4 cups

water, divided

1 small

tomato, chopped

1/2 cup

instant white rice, uncooked

2 large

red peppers

3/4 cup

Shredded Sharp Cheddar Cheese, divided


Step 1

Heat oven to 400ºF.

Step 2

Brown meat with onions in skillet on medium heat. Stir in taco seasoning mix and 1/2 cup water. Bring to boil; simmer on low heat 5 min., stirring occasionally. Remove half the meat mixture; cool, then refrigerate or freeze for another use.

Step 3

Stir 1/2 cup of the remaining water into remaining seasoned meat in skillet. Add tomatoes; mix well. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min. Meanwhile, cut tops off peppers; discard tops and seeds. Mix salsa and remaining water in bottom of 9-inch square baking dish. Stand peppers in baking dish.

Step 4

Add 1/2 cup cheese to meat mixture; stir. Spoon into peppers; top with remaining cheese. Cover.

Step 5

Bake 35 to 40 min. or until peppers are tender. Serve with sauce from baking dish.