How to Make Taco Stuffed Sweet Potatoes Skinnytaste

Taco Stuffed Peppers

Remove from the oven, add 1/4 cup meat filling into each potato skin, top with 1 tbsp shredded cheese and bake 5 minutes or until cheese is melted.

Recipe Summary Taco Stuffed Peppers

This is one of my favorite recipes given to me by my daughter-in-law. It is so easy to make and yummy. I like the colored peppers the best.

Ingredients | Taco Stuffed Sweet Potatoes Skinnytaste

1 pound ground beef

1 (1 ounce) package taco seasoning

2 cups water

1 (8 ounce) box Mexican rice mix

1 tablespoon butter

4 bell peppers, tops and seeds removed

1 (8 ounce) bottle spicy ranch dressing

1 (8 ounce) package shredded Mexican cheese blend

Directions

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix taco seasoning into ground beef.

Combine water, Mexican rice mix, and butter in a saucepan; bring to a boil for 1 minute. Cover saucepan, reduce heat to low, and cook until water is absorbed, about 25 minutes. Mix ground beef into rice mixture.

Bring a pot of water to a boil; cook green bell peppers until slightly softened, about 5 minutes. Drain. Fill each bell pepper with beef-rice mixture. Arrange bell peppers in a baking dish. Pour ranch dressing over bell peppers and top each with Mexican cheese blend.

Bake in the preheated oven until peppers are tender and cheese is melted, 45 to 50 minutes.

Nutrition data for this recipe includes the full amount of ranch dressing and Mexican cheese blend. The actual amount consumed will vary.

Info | Taco Stuffed Sweet Potatoes Skinnytaste

prep: 15 mins cook: 1 hr 20 mins total: 1 hr 35 mins Servings: 4 Yield: 4 servings

TAG : Taco Stuffed Peppers

World Cuisine Recipes, Latin American, Mexican,