Mexican Stuffed Bell Pepper Casserole Recipe

Name: Mexican Stuffed Bell Pepper Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 green peppers (can use more if desired); 8 ounces ground beef; 1/4 cup chopped onion; 1 (10 ounce) can tomatoes, drained & cut up; 1/2 cup water; 1/2 cup Minute Rice; 1 teaspoon chili powder; 1/2 teaspoon garlic salt; 1 cup corn; 1 cup shredded cheddar cheese

Servings: persons

2 green peppers (can use more if desired)
8 ounces ground beef
1/4 cup chopped onion
1 (10 ounce) can tomatoes, drained & cut up
1/2 cup water
1/2 cup Minute Rice
1 teaspoon chili powder
1/2 teaspoon garlic salt
1 cup corn
1 cup shredded cheddar cheese

1
Core green peppers.
2
Immerse in boiling water for 3 minutes.
3
Chop into bite size pieces.
4
Fry ground beef and onion.
5
Drain.
6
Stir in all ingredients except peppers and cheese.
7
Return to boiling.
8
Simmer 15 minutes.
9
Add cooked pepper pieces and cheese.
10
Place in a casserole dish sprayed with Pam.
11
Cover and bake at 375 degreees for 20 minutes.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 green peppers (can use more if desired), 8 ounces ground beef, 1/4 cup chopped onion, 1 (10 ounce) can tomatoes, drained & cut up, and more.

Yes, Mexican Stuffed Bell Pepper Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Stuffed Bell Pepper Casserole

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