Mexican Stuffed Pepper Recipe

These festive, exciting and effortless Mexican Stuffed Peppers are loaded with hearty floor red meat pro with the best combination of spices, onions, tomatoes, rice and topped with sharp cheddar and zesty pepper jack cheese.

INGREDIENTS

• 6 bell peppers any color
• 1 lb lean floor beef
• 1 small onion finely chopped
• 2 cloves garlic minced
• 3 tablespoons taco seasoning
• 1 cup water
• 1 can 14.5 ounce fireplace roasted tomatoes
• 1/2 cup white rice uncooked
• 3/4 cup shredded cheddar cheese
• 1/2 cup shredded pepper jack cheese
• chopped cilantro non-obligatory

INSTRUCTIONS

Start via reducing off the tops of the peppers and getting rid of the seeds and membranes. Boil the peppers in a massive pot of water for about 4-5 minutes. Drain the peppers very well.
In a giant skillet over medium warmness brown the floor beef. When the floor red meat is about midway browned add the onion and prepare dinner till it is gentle and the red meat is browned. Add the minced garlic and prepare dinner for 1 minute stirring constantly. Add the taco seasoning, water, furnace roasted tomatoes, and rice. Bring it all to a simmer and then cowl and prepare dinner till the rice is tender.
Fill the peppers with the floor pork combination and region in a baking dish. Add a cup of water to the backside of the dish. Cover with aluminum foil and bake at 350 ranges for 40-45 minutes. Spread the tops of the peppers evenly with each cheeses and bake till the cheese is melted. If favored pinnacle with chopped cilantro.

Enjoy.

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