Mexican Stuffed Bell Peppers

This is everyone’s favorite, and it’s really easy.

1 lb. lean ground beef                                                  6-8 large bell peppers
2 tblspns olive oil                                                         2 cans Ro-Tel tomatoes
2 onions, chopped                                                       2 cups cooked rice
2 cloves garlic, chopped                                             2½ cups shredded Mexican blend cheese
Seasoning, including ground cumin                        1 lg. can enchilada sauce
Olive oil spray

1. Brown ground beef in a heavy pot. Add onions and garlic, and cook until onions are transparent, about 10 minutes. Season to taste.
2. Fill a large, deep pot with 8 cups of water and bring to a boil. Spray a large glass baking dish with olive oil spray and cut tops off the peppers. Clean seeds from inside peppers and rinse.
3. Add Ro-Tel tomatoes to the beef and mix, then add in the cooked rice. Reduce heat to a simmer, and cook another 10-15 minutes. Stir in 1½ cups of the cheese and a little of the enchilada sauce, just to moisten.
4. When water comes to a boil, plunge peppers in and blanch for 1 minute, (you may have to do this in batches.) Sit blanched peppers in glass baking dish and fill each pepper with meat mixture. Pour the remaining enchilada sauce over the peppers and sprinkle with the remaining cheese.
5. Bake uncovered in a 350 degree oven uncovered for 30 or so minutes. Enjoy!

I really like this recipe because it’s easy and it eliminates the need for a separate veggie dish; the veggies are already in it. Sometimes I cut the peppers in half lengthwise; it goes farther.

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