Cheesy Stuffed Red Peppers
white onion, diced
beef broth, reduced sodium
brown rice, cooked
processed cheese, velveeta, shredded
Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan.
Saute about 2 minutes and add ground beef. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through.
Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
Combine cooked rice and meat together.
Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can.
Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan.
Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheese and enjoy.