Easy Mexican Stuffed Peppers
By: Cheryl
Published: Sunday, May 2, 2010 - 7:11am

Ingredients




4 poblano peppers (try to find the plumpest ones at the store)
1 pound ground chuck
1 teaspoon ground cumin
1 teaspoon olive oil
1 small 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 ounces Monterey Jack cheese, grated

Preparation

1 Preheat oven to 375 2 Cut peppers in half lengthwise, carefully remove seeds.  Place in a 9 x 13 inch baking dish which has been sprayed with cooking spray. 3 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. 4 Mix the taco seasoning mix with the water.  Set aside. 5 Mix the ground beef, cooked vegetables, rice and 1/4 cup of the taco seasoning mixture together in a bowl.  Divide into 8 portions. 6 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 7 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. 8 Spoon some of the pan juices over each stuffed pepper when serving. 9 I serve this with Corn Bread with Honey Butter and Cucumbers with Sour Cream. 10 If you like it even hotter, use Pepper Jack Cheese instead of the Monterey Jack.