Taco flavoured beef mince and rice stuffed into capsicum halves are baked to perfection for this wonder snack or even a main meal with a salad on the side.
- Preheat oven to 200°C. Cut off the tops of the peppers. Remove seeds and membranes and rinse peppers. If necessary, cut a thin slice from the bottom of each pepper so they stand upright. Set aside.
- Brown the beef mince and onion in large skillet on medium-high heat. Drain off any fat then add the cooked rice, ½ cup of the salsa and taco seasoning mix; mix until well blended.
- Stuff peppers with beef mixture. Place stuffed peppers upright in 23 cm square baking dish. Mix tomato sauce and remaining ½ cup salsa. Pour over stuffed peppers. Cover tightly with foil.
- Bake 35 - 45 minutes or until peppers are tender. Remove foil. Sprinkle stuffed peppers with cheese and tortilla chips. Bake 5 minutes longer or until cheese is melted. Cut stuffed peppers in half. Spoon sauce in dish over each half to serve.