This is one of Penelope’s recipes that I use at home all the time. My husband and I love them. The kids are still learning to get past the idea of eating a giant pepper, but I’m convinced that they will soon. They at least will scoop the insides out and eat that. Sometimes I will just put the filling on a taco shell for them and serve it up that way. At least I know they are getting something to eat, and we aren’t wasting any good peppers. Check out what they are saying about this recipe over at Spend With Pennies:
“They are filling, absolutely delicious and they can be prepared ahead of time.”
One of my new all-time favorites!
Ingredients
4 bell peppers (red or green)
1 lb lean ground beef
1 small onion, diced
3 cloves garlic, minced
2 teaspoons chili powder
½ teaspoon cumin
1 can diced tomatoes with peppers (such as Rotel)
1 can Old El Paso enchilada sauce, divided
2 cups Uncle Ben’s cooked rice (or Cauliflower Rice)
2 cups Kraft cheddar cheese
Instructions
Preheat oven to 375 degrees. Wash and seed bell peppers and cut in half from top to bottom. Place in a greased 9×13 baking dish and set aside.
Brown ground beef, onion and garlic. Drain any fat. Stir in chili powder, cumin, diced tomatoes, ⅔ cup of the enchilada sauce. Let simmer 2-3 minutes, remove from heat and stir in cooked rice.
Divide beef mixture into the pepper halves. Top with remaining enchilada sauce and cheese.
Bake uncovered for 30-35 minutes or until peppers are cooked and cheese is melted.
Top with your favorite taco toppings and serve.
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Quick Tip: Jalapenos can be tossed in for extra heat.
Thanks again to Spend With Pennies for this authentically delicious recipe.
