Mexican Stuffed Peppers

Ingredients

• 14.5 ounce nacho cheese-flavored tortilla chips doritos® (such as )
• 1 clove garlic minced
• 3 large bell peppers green seeds removed
• 1 pound ground beef 
• 1 small onion chopped
• 1.5 cups chunky salsa 
• 8 ounce mexican cheese blend shredded
• 1 ounce taco seasoning 
• 2 tablespoons vegetable oil 
• 1 cup water 
• 1 cup rice white

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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. Stir 3/4 cup water and taco seasoning into ground beef; simmer until water has evaporated, about 5 minutes.
3. Heat vegetable oil in a separate skillet over medium heat; cook and stir rice in the hot oil until fragrant and golden brown, about 5 minutes.
4. Add 1 cup water, salsa, onion, and garlic; bring to a boil. Lower heat, cover skillet, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Stir ground beef mixture into rice mixture.
5. Spoon a layer of ground beef-rice mixture into each bell pepper; top with a layer of Mexican cheese and a layer of nacho cheese-flavored tortilla chips. Repeat layering ingredients into bell peppers, ending with a Mexican cheese layer. Arrange stuffed peppers in a 9x9-inch baking dish.
6. Bake in the preheated oven until bell peppers are tender and cheese is lightly browned, about 30 minutes.