Mexican Stuffed Bell Pepper Casserole
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 green peppers (can use more if desired)
- 226.79 g ground beef
- 59.14 ml chopped onion
- 283.49 g can tomatoes, drained & cut up
- 118.29 ml water
- 118.29 ml Minute Rice
- 4.92 ml chili powder
- 2.46 ml garlic salt
- 236.59 ml corn
- 236.59 ml shredded cheddar cheese
directions
- Core green peppers.
- Immerse in boiling water for 3 minutes.
- Chop into bite size pieces.
- Fry ground beef and onion.
- Drain.
- Stir in all ingredients except peppers and cheese.
- Return to boiling.
- Simmer 15 minutes.
- Add cooked pepper pieces and cheese.
- Place in a casserole dish sprayed with Pam.
- Cover and bake at 375 degreees for 20 minutes.
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Reviews
-
Great recipe. I used 4 green bell peppers fresh from the garden, a pound of ground beef and added real cooked rice and then about a cup of chicken broth because it was getting a little dry and then topped it with the grated cheese before I put it in the oven. Super flavors for all those end of season peppers.