Poivrons farcis à la mexicaine

Ingrédients

• 1 pound ground beef
• 1 large onion (chopped)
• 3 cloves garlic (minced)
• 2 tablespoon taco seasoning
• 1/4 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 1 cup rice (cooked)
• 2 cups salsa
• 3 large bell peppers (cut in half through the stem, seeded)
• 8 ounce cheddar cheese (shredded)
• 1 tablespoon parsley (for garnish)

Préparation

1. 1

   Preheat the oven: To 375 F degrees.Wash and seed the bell peppers and cut in half from top to bottom. Place in a greased 9×13 baking dish and set aside.

2. 2

   Prepare the mixture: In a large skillet brown the ground beef, onion and garlic. Drain any fat if necessary. Season with taco seasoning, salt and pepper. Add the rice and 1/2 cup of the salsa then stir well. Scoop the mixture into the bell pepper halves and top with remaining salsa and half the cheese evenly over each pepper.

3. 3

   Finish the dish: Cover the baking dish with aluminum foil and bake for 45 minutes. Uncover, top each pepper with remaining cheese and bake for an additional 5 minutes or until the cheese melts.

4. 4

   Garnish and serve: Garnish with fresh parsley and serve with sour cream or guacamole.