Gluten-Free Stuffed Enchilada Bell Peppers
knife, cutting board, nonstick pan, spatula, grater, baking sheet, oven, pot, plate, fork
- 2 red bell peppers
- cutting board
Cut top off of bell pepper leaving the majority of the pepper whole. Remove seeds and any rough edges out of the pepper. This leaves a nice hallow space for the pepper to be stuffed later.
- ⅓ onion
Peel and dice the onion
- ⅓ lb ground beef
- nonstick pan
Brown the ground beef on medium-high heat and add chopped onion. Cook until onion is tender.
- ⅓ package McCormick gluten-free taco seasoning mix
Reduce heat to medium and add the entire packet of taco seasoning into the pan. Stir and add small amounts of water until you reach the desired consistency and taste. Stir and cook until ingredients are thoroughly combined. Reduce heat to keep warm.
- 5⅓ oz pepper jack cheese
Grate the cheese
- baking sheet
Place bell peppers onto a nonstick baking sheet. Stuff the bell pepper 2/3 of the way with taco meat mixture. Add grated cheese to the top until pepper is full. Place the top on the pepper.
Preheat oven to 350 degrees.
Place baking sheet in oven and set the timer for 25 minutes.
- 8 oz any brand of prepackaged gluten-free Mexican Rice
While peppers are baking, follow the instructions on the box of gluten-free Mexican Rice you chose to prepare the rice.
Remove stuffed peppers from the oven and let cool for 5 minutes.
Plate rice, stuffed peppers and enjoy!