Mexican Stuffed Peppers Recipe

Mexican Stuffed Peppers

4 poblano peppers (try to find the plumpest ones at the store)
1 lb. ground chuck
1 tsp. ground cumin
1 T olive oil
1 sm. onion, diced
2 cloves garlic, minced
1/2 green or red bell pepper, diced fine (optional)
1 jalapeno, seeded and diced fine, optional (if you like it hot)
1 cup minute rice
1 taco seasoning packet
1 cup water
8 oz. Monterey Jack cheese, grated

Preheat oven to 375
Cut peppers in half lengthwise, carefully remove seeds. Place in a 9 x 13 inch baking dish which has been sprayed with cooking spray.
In a skillet, heat the oil and sauté the onions, garlic and red bell and jalapeno pepper until tender but not browned. Set aside to cool.
Mix the taco seasoning mix with the water. Set aside.
Mix the ground beef, cooked vegetables, rice and 1/4 cup of the taco seasoning mixture together in a bowl. Divide into 8 portions.
Fill each pepper half with 1 portion of the meat mixture. Pour the remaining taco seasoning mixture over the stuffed peppers and cover with foil
Bake for 30 minutes. Uncover, top with the cheese and return to the oven for another 15 minutes or until the cheese is melted and starting to brown.
Spoon some of the pan juices over each stuffed pepper when serving.

I serve this with Corn Bread with Honey Butter and Cucumbers with Sour Cream.

*If you like it even hotter, use Pepper Jack Cheese instead of the Monterey Jack.

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