Mexican Stuffed Peppers

By teachskinner

Ingredients

• 1/2 yellow onion
• 1 cup prepared red enchilada sauce
• 4-6 bell peppers (red, orange and yellow are sweeter than green)
• 1/3 cup of water
• 1 lb ground beef
• 1 cup shredded Jack cheese plus more for topping
• 3/4 cup cooked Mexican rice
• 1 1/2 tsp salt
• 1/2 tsp pepper
• Optional-canned chipotle chile in adobo (to add spice)
• Optional-Sour cream, etc

Preparation

Step 1

Preheat oven to 350 degrees.
(Cook Mexican rice)
Finely dice 1/2 of a yellow onion.
Cut the tops off of four bell peppers, I use yellow, red or orange as the green bell peppers are not as sweet. Remove stems and seeds and dice the tops of the bell peppers.
In a skillet, brown the ground beef (season with salt and pepper) and add onion and bell peppers to soften.
Pour a cup of prepared enchilada sauce into skillet and heat to thicken.

Remove beef mixture from heat and fold in Mexican rice and 1 cup of shredded jack cheese.

Fill bell peppers with ground beef mixture and top with more cheese.
Stand upright in glass casserole dish.
Cover with aluminum foil and bake 30 minutes.

The bell peppers are soft, but not too soft, and the filling is so flavorful. I kept my bell peppers kid friendly, but you can bump up the flavor by adding a little canned chipotle chile in adobo if you want more spice!
We topped ours with a little bit of sour cream and green onion, and had a simple salad on the side.