mexican stuffed bell peppers

How To Make mexican stuffed bell peppers

• 1

  In a large nonstick skillet on medium-high heat, brown up ground beef – do not drain off grease.
• 2

  Add in tomato sauce, spices, canned Rotel, and onion.
• 3

  Reduce the heat in your skillet. Then, slowly add in cooked rice. Simmer until it thickens slightly.
• 4

  Prepare the bell peppers by cutting off the top and following out the inside of the seeds and membrane. Secure a baking dish and fill it slightly with water.
• 
  5

  Line up the peppers in the dish with water. Stir the meat mixture again and turn off the heat. It should be thick by now.
• 
  6

  Fill the empty bell pepper cavities with rice and ground beef mixture.
• 
  7

  After peppers are filled completely, add shredded cheese. I like to use Colby Jack.
• 
  8

  I placed my 13 x 9 dish on top of a jelly roll pan, which is 11 x 7, just in case there are any drips, it won’t get down on the stove bottom.
• 9

  Cover with aluminum foil and add it to the preheated oven.
• 10

  Bake For 35 to 40 minutes. Pull out of the oven and let cool.
• 
  11

  Serve and enjoy.
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