Spices & Seasonings, Dip & Cheeseball Mixes (4)
STUFFED PEPPERS WITH STREET TACO DIP MIX
Ingredients
* Thanks to Cheryl Fink for sharing the photo and recipe!
1 1/2 lbs. (.680 kg) ground beef
3 green peppers - seeded
1 medium onion – chopped
1 pkg. Street Taco Dip & Cheeseball Mix
1 can (398 mL) crushed tomatoes
1 can (398 ml) tomato sauce
½ can of 156 ml tomato paste (you can use the whole can if you like a tangy flavour)
1 can of tomato soup
1 cup uncooked rice
1 tsp. The Perfect Blend Seasoning
2 Tbsp. Onion, Garlic & Herb Seasoning (one for the rice, one for the ground beef)
1 tsp. Oh! So Garlic
1 tsp. salt
Instructions
Cook the rice (1 ½ cups rice to 3 cups water) with salt and 1 tablespoon of Onion, Garlic & Herb Seasoning. Brown ground beef, add chopped onions, The Perfect Blend Seasoning, 1 tablespoon of Onion, Garlic & Herb Seasoning, and Oh! So Garlic. Add crushed tomatoes, tomato sauce, tomato soup, and tomato paste, mix well. Add the Street Taco Dip & Cheese Ball Mix, and mix well. Keep the beef mixture cooking on a lower heat and add the cooked rice, mixing well.
Layer the beef/rice mixture about ½ inch thick in a casserole dish that has a lid. Set the peppers in the casserole dish and fill the peppers with the beef/rice mixture. Use the remaining mixture to fill in around the peppers.
Bake covered at 350oF for 35 to 40 minutes until peppers are tender.
Remove from oven, spread the shredded cheese over the peppers, and set back in the oven until cheese is melted.
Products Used
