Roasted Tex-Mex Stuffed Red Peppers
Lisa G. Sweet Pantry Gal
4 largered peppers roasted
1/2 ccooked jasmine rice
1 smallonion finely chopped
4 cloveminced garlic
1 1/4 lbground beef
1 ctomato sauce
2 Tbspchili powder
1 tspground cumin
1/4 clime juice
1 cshredded cheddar (optional)
How to Make Roasted Tex-Mex Stuffed Red Peppers
- Pre heat oven to 350.
Roast peppers over open flame until charred and black all over. Place in a bowl and cover with plastic wrap. Next make Your rice of choice.
- Saute onions till tender, then ground beef until browned. Drain off fat add back to pan with garlic and cook for one min.
Now gently take off charred skin of peppers and clean out seeds with damp paper towel. Cut each pepper in half and place in 9x13 glass tray with a little water.
- Combine Meat rice, tomato sauce,lime juice, cumin chili powder and salt and pepper. Warming through, Strain and save some sauce for topping.
Fill each pepper with meat mixture, top with cheese of choice if desired. Bake 30 minutes, Serve with extra sauce, sliced green olives and scallions.