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Taco Stuffed Peppers

3 bell peppers, halved, cleaned

1 lb ground hamburger

1/2 cup water

2 tbsp BR Taco Mix

1 cup rice

2 cups water

2 cups favourite salsa

2 cups cheddar or marble cheese, grated

Preheat oven to 350 F

In small pot, rinse rice, add 2 cups water and cook until done.

Heat a medium size pan on medium heat, add hamburger. Cook until just about done, add 1/2 cup water, simmer, add Brass Ring Taco Mix, stir. Simmer until most of the liquid is gone, and a nice saucy mixture is left. Set aside.

Grate cheese.

In a bowl, combine the rice, half of the salsa and all of the taco mixture. Set aside.

Wash, split peppers, clean out seeds. Once cleaned, arrange them in bottom of baking dish, open side facing up. Put a pinch of cheese on the bottom of each pepper, and a dollop of salsa. Fill the pepper half with the taco meat mixture, if there is extra, we usually put it on the side of the dish, it's great all on it's own. Once all the taco meat mixture is used, add the rest of the salsa on top, cover with foil, and bake at 350 F for 45 mins.

After 45 mins, remove the foil and bake uncovered a further 15 mins. Top with the remaining cheese and broil until everything is golden crispy. Serve with sour cream and more salsa if desired.

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