Southwestern Stuffed Peppers

Southwestern Stuffed Peppers

Serves 4 -6

1 pound lean ground beef
1/4 cup chopped onion
1 (1-1/4 ounce) package taco seasoning mix
1 egg, beaten
2 cups cooked rice
4-6 bell peppers
1 (19 ounce) can diced tomato’s
1 (15-16 ounce) jar salsa
shredded cheddar cheese
sour cream

Combine beef, onion, seasoning mix and egg in a large bowl. Add rice and
mix well.

Cut peppers in half lengthwise; remove seeds and membrane. Spread tomato’s on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomato’s will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.

Place peppers, cut side up, on top of the tomato’s. Spoon beef mixture into
peppers, mounding as necessary. Top each pepper with salsa.

Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked
thoroughly and peppers are soft.

Cover each pepper with cheese and return to oven, under the broiler, until
the cheese melts- less than a minute, so watch carefully!

Serve with sour cream and additional salsa.