Mexican Stuffed Peppers

• Gluten free

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 4 Bell peppers, red or green
  • 3 cloves Garlic
  • 1 Onion, small

• Pasta & Grains

  • 2 cups Rice, cooked

• Baking & Spices

  • 2 tsp Chili powder
  • 1 can Tomatoes with peppers

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 2 cups Cheddar cheese

• Prepared

  • 1 can Enchilada sauce

Found on spendwithpennies.com

Description

Ingredients

• 4 bell peppers (red or green)
• 1 lb lean ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• ½ teaspoon cumin
• 1 can diced tomatoes with peppers (such as Rotel)
• 1 can enchilada sauce, divided
• 2 cups cooked rice (or Cauliflower Rice)
• 2 cups cheddar cheese

Directions

• Preheat oven to 375 degrees. Wash and seed bell peppers and cut in half from top to bottom. Place in a greased 9x13 baking dish and set aside.
• Brown ground beef, onion and garlic. Drain any fat. Stir in chili powder, cumin, diced tomatoes, ⅔ cup of the enchilada sauce. Let simmer 2-3 minutes, remove from heat and stir in cooked rice.
• Divide beef mixture into the pepper halves. Top with remaining enchilada sauce and cheese.
• Bake uncovered for 30-35 minutes or until peppers are cooked and cheese is melted.
• Top with your favorite taco toppings and serve.