MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baked Stuffed Mexi-Bell Peppers
Categories: Beef, Vegetables, Chilies, Rice, Cheese
Yield: 4 Servings
1 tb Oil
1 lg Onion; chopped
1 cl Garlic; minced
1 lb Ground Beef
1 1/2 c Canned diced tomatoes
- with chilies
1 1/2 ts Dried basil
1 ts Dried oregano
2 tb Mexene chilli spice mix
Salt & pepper
2 c Cooked rice; brown or white
1 c Cooked black beans
1/2 c Shoepeg corn or niblets *
1 2/3 c Sharp cheddar; shredded,
- divided
4 lg Mexi-bell peppers; tops cut
- off, cored
Set oven @ 350 F/175 C.
Heat oil in a large skillet, add onion and cook over medium heat
until soft.
Add garlic and beef, cook beef until no longer pink, breaking up
meat with a spoon.
Add tomatoes, basil, oregano, chilli mix, salt, and pepper, reduce
heat and simmer 10 minutes.
In a large bowl, combine rice, beans and corn.
Add meat mixture and 1 cup of cheese, mix to combine.
Spoon stuffing into peppers and place in a baking dish.
Add 1/4 cup water to the bottom of the dish, cover with foil and
bake 30-40 minutes or until peppers are tender.
Remove foil, top with remaining cheese and bake until cheese is
melted.
* NOTES: I used a small can of Green Giant Mexi-Corn to good
effect. I also used a fairly spicy jarred red enchilada sauce
instead of the traditional "red gravy" (marinara). - UDD
From:
http://www.food.com
Uncle Dirty Dave's Kitchen
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