Mexican Stuffed Peppers Recipe

Ingredients

36 ounces ground beef (2.25 lb)
4 to 6 red peppers (Ancient Sweet variety from Sams Club is best)
Grated Cheddar / Monterey Jack
Salsa
3 ripe tomatoes
2 onions diced
19 ounce can enchilada sauce
4 cloves garlic, minced
Small can (4 oz) diced green peppers (jalapeno; same as you use for a verde sauce)

Preparation

Step 1

1. Brown the meat with the onions 5 to 10 minutes until cooked.
2. In a separate sauce pan, dice the minced garlic in vegetable oil until fragrant (30 seconds). Do not burn.
3. Add the enchilada sauce to the meat mixture.
4. Add the garlic to the meat mixture.
5. Add the green peppers to the meat mixture.
6. Add the diced tomatoes to the meat mixture.
7. Simmer over low for 1/2 hour until flavors have blended and tomatoes have softened.
8. Cut the tops off the peppers and fill with a small layer of cheese, the meat mixture and then top with cheese and a dollop of salsa.
9. Bake for 30 minutes covered in tin foil and then 15 minutes w/ no foil.