Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
February 11 2020
Mexican Stuffed Peppers
image from spendwithpennies.com
4 bell peppers red or green
1 lb lean ground beef
1 small onion diced
3 cloves garlic minced
2 teaspoons chili powder
1/2 teaspoon cumin
1 can diced tomatoes with peppers such as Rotel
1 can enchilada sauce divided
2 cups cooked rice or Cauliflower Rice
2 cups cheddar cheese
Preheat oven to 375 degrees. Wash and seed bell peppers and cut in half from top to bottom. Place in a greased 9×13 baking dish and set aside.
Brown ground beef, onion and garlic. Drain any fat. Stir in chili powder, cumin, diced tomatoes, 2/3 cup of the enchilada sauce. Let simmer 2-3 minutes, remove from heat and stir in cooked rice.
Divide beef mixture into the pepper halves. Top with remaining enchilada sauce and cheese.
Bake uncovered for 30-35 minutes or until peppers are cooked and cheese is melted.
Top with your favorite taco toppings and serve.