spanish rice stuffed peppers

How To Make spanish rice stuffed peppers

• Step 1
  Wash peppers under running water, remove stem and slice in half from top to bottom. Remove fibers and seeds,re-rinse under cold water, place on foil lined baking pan and set aside.
• Step 2
  Pre heat oven to 400 degrees. In a skillet, prepare ground meat according to directions on taco seasoning packet. In a 4~6 qt caserole dish, prepare the rice mix with the full jar of salsa. Rinse jar with no more than 1/3 jar of water and add to rice along with the optional can of green chilis. Cook as directed on package. Don't add extra water.
• Step 3
  When the rice and ground meat are done, add the taco meat to the rice and mix thoroughly. Using a large serving spoon, fill each pepper half with the rice and meat mixture, slightly mounding the mix.
• Step 4
  Cover peppers with alumnum foil, shiny side down and bake in the preheated oven for 45~50 minutes. Remove foil, cover the pepper well with shredded cheese. (Aprox one heaping tablespoon) and return un covered to hot oven for 10 minutes or until cheese is completely melted.
• Step 5
  Save any left over rice and meat mix as a topping for snack crackers.
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