Mexican Stuffed Peppers

Ingredients:

• 6 Peppers - any color you like

• 1 pound lean ground beef

• 1 medium onion, diced medium

• 1 oz oil (i prefer olive)

• 24 oz jar of your favorite salsa

• 1.5 tsp chili powder

• 1.5 tsp ground cumin

• 1 tsp paprika (optional)

• 1 tsp salt

• 1/2 tsp black pepper

• 1 cup uncooked white rice

• 2 cups water

• Salt and Pepper to taste

• 1 cup shredded cheese (I prefer extra sharp cheddar)

Optional Garnishes:

• Cilantro

• Sour Cream

• Green Onions

Directions:

1. Pre-heat oven to 350 degrees

2. In a skillet, brown the ground beef

3. in a medium sauce pan, add oil and diced onions. Cook over medium heat until translucent.

4. Drain ground beef and add to the onions.

5. Add spices, salsa, rice and water. Stir to combine well.

6. Bring to a boil then cover and reduce to low and simmer for 20 min.

7. While the meat and rice cook, prep the peppers by removing the tops and seeding them, cleaning up the inside as much as possible. Test to see how they sit and trim the bottom a little to improve their balance if needed.

8. To speed the cooking and ensure tender peppers, place the peppers into a microwave safe baking dish. Sprinkle some salt inside each and pour 1/4 cup water into the dish. Cover with plastic wrap and microwave for 5 minutes (less if they start to loose their shape)

9. Drain any of the water from the pan and the peppers then fill with the rice and meat mixture.

10. Bake for 15-18 min uncovered. Then top with cheese and bake for another 1-2 minutes to melt the cheese

Garnish with anything that you like. Sour cream, cilantro, and or green onions work well.

Thanks!!

Many thanks to foodiecrush.com for the inspiration this is lightly adapted from.