Taco Stuffed Peppers

Ingredients

• Four Bell Peppers
• 1 pound of SkyView Ground Beef (purchase here)
• 1 small yellow onion, diced
• 1 oz. Roots Taco Seasoning (purchase here)
• 2 cloves garlic, minced
• 1 10oz. container salsa OR Rotel Tomatoes with Green Chiles, drained
• 1 cup cooked Minute Rice
• 2 cups shredded WW Homestead Colby Cheese (purchase here)

Directions

1. Preheat oven to 350°F.
2. Slice the peppers in half and remove the stem/seeds.
3. Place them (hollow side up), on a greased baking sheet. Cover with foil and bake for 15 minutes. Discard excess water in the middle of the pepper.
4. Meanwhile, brown the ground beef in a large pan over medium-high heat. Drain any grease.
5. Add the diced onions and cook for 5 minutes. Add the Taco Seasoning, tomatoes and garlic and cook for 1 minute.
6. Add 2/3 cup water. Bring to a boil and then reduce to a simmer.
7. Add the rice and tomatoes and simmer for 5 minutes.
8. Scoop the taco filling inside each of the baked peppers. Top each with cheese. Bake for 15 minutes, or until the cheese is hot and melted. Serve!

Laura Cunningham

skyviewmarket.net/