Mexican Stuffed Peppers
- bell peppers, large (any color)
- 1 lb
- ground beef
- 1 pkg
- taco seasoning mix
- red onion, large, diced
- carrot, large, shredded
- 1 clove
- garlic, minced
- 1 can(s)
- tomatoes (28 oz.) (with chilies, optional)
- 1 Tbsp
- brown sugar
- 1/2 c
- long grain rice, uncooked
- jalapeno pepper, seeded and diced (optional)
Cook whole peppers in boiling water for 2-3 minutes until crisp-tender. (You don't want them mushy!) Carefully remove with tongs and place upside down on a towel to drain.
While peppers are cooking, remove stems from tops and dice the remaining pepper tops.
When thickened, add onion, carrot, garlic, pepper tops, and jalapeno; saute until tender.
When tender, add tomatoes, rice, and brown sugar. Reduce heat; cover and simmer 20 minutes or until rice is tender.
Give it a quick stir, and stuff into peppers!