Mexican stuffed peppers

Green  peppers were .77 this week at Sprouts.

Mexican stuffed green peppers

1. 4 bell peppers 
2.  1 C cooked rice 
3. 1 can mild diced green chilies , drained 
4. 1/2 lb cooked ground meat 
5. 1 T taco seasoning 
6. 1/2 cup Mexican blend cheese, grated 
7. Enchalada sauce (homemade) 

• Wash green peppers and slice top off about a 1/2 inch down from the top.  Take the seeds and membranes out.
• Place in a baking dish 
• Prheat oven to 350 degrees 
• Warm pre-cooked meat with taco seasoning , 1 TBLS of the diced chilies and some enchilada sauce to make the consistency  of taco meat, 
• Add some sauce and chilies to rice just to moisten,   
• Layer meat mixture  rice, and cheese inside the peppers 
• Repeat layers until the peppers are full.  Top with cheese 
• Cover Peppers with their ‘lids’ 
• Bake in preheated 350 degree oven for 30 minutes or until peppers are tender and filling is hot. 

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