Recipes:
**Mexican Stuffed Peppers**
**INGREDIENTS**
4 green bell peppers
1 pound lean ground
beef
1 large onion,
chopped
1 envelope taco
seasoning mix
2 cups cooked
white rice
1 cup shredded
Cheddar cheese
**SERVES 4**
**Make Ahead**
Stuff peppers 1 day ahead;
refrigerate, loosely covered.
Bring to room temperature
before baking or add 5
minutes to the cooking time.
**VARIATION**
Watching your
fat intake? Use
ground turkey for
a leaner version
of this tasty dish.
**1** Preheat oven to
350°F. Cut ¼ inch
from tops of bell peppers.
Scoop out seeds and
membranes; discard.
**2** Heat a large skillet
over medium-high
heat; add beef and onion.
Cook, stirring, until beef
is brown and crumbly,
about 5 minutes; drain fat.
**3** Prepare taco seasoning
mix according to
package directions; add to
skillet. Cook, stirring
occasionally, for 5 minutes.
Add rice; mix well. Cook
for 3 minutes longer.
**4** Spoon beef mixture
into peppers. Place in
a baking dish. Add ¼ inch
of water to dish; cover.
Bake for 20 minutes;
uncover. Sprinkle with
Cheddar. Bake, uncovered,
for 15 minutes longer.
Make It Quicker
• Rub vegetable oil
over the outside of the
peppers before stuffing
to keep them soft and
flexible while cooking.
• To cut the baking
time in half in step 4,
microwave the bell
peppers on HIGH for
2 minutes before
stuffing them with the
beef mixture.
