Stuffed Bell Peppers with a Mexican Flair

Preheat your oven to 350°F (175°C).

In a large skillet, cook ground beef over medium-high heat, stirring until browned and crumbled, about 5 to 7 minutes. Drain excess fat. Add 3/4 cup of water and taco seasoning to the beef, stirring to combine, and simmer until the water evaporates, about 5 minutes.

In a separate pan, heat vegetable oil over medium heat. Cook rice, stirring occasionally, until fragrant and golden brown, about 5 minutes. Add 1 cup water, salsa, chopped onion, and minced garlic. Bring to a boil, reduce heat, cover, and simmer until the rice is tender and the liquid has absorbed, around 15 minutes. Stir the beef mixture into the rice.

Stuff each bell pepper with layers of the beef-rice mixture, topping each layer with Mexican cheese and crushed nacho cheese chips. Repeat the layering, finishing with a top layer of cheese. Place the stuffed peppers in a 9x9-inch baking dish.

Bake for 30 minutes, or until the peppers are tender and the cheese is golden and bubbly.