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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Southwestern Stuffed Bell Peppers Recipe

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This recipe for Southwestern Stuffed Bell Peppers is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb lean ground beef
1/4 cup chopped onion
1 (1 1/4 oz) packages taco seasoning mix
1 egg, beaten
2 cups cooked rice
4-6 bell peppers
1 (19 oz) cans diced tomatoes
1 (15-16 oz) jars salsa
shredded cheddar cheese
sour cream
Directions:
Directions:
Preheat oven to 375ºF. Combine beef, onion, seasoning mix and egg in a large bowl. Add rice and mix well.

Cut peppers in half lengthwise; remove seeds and membrane.

Spread tomatoes on the bottom of an ovenproof 12x9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if you want a lot of sauce, add about a cup of water. Helps make the peppers softer too.

Place peppers, cut side up, on top of the tomatoes. Spoon beef mixture into peppers, mounding as necessary. Top each pepper with salsa. Cook for 40-45 mins or until beef is cooked thoroughly and peppers are soft. Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts (less than a minute).

Serve with sour cream and salsa.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 min

 

 

 

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