Poivrons farcis à la mexicaine

Ingrédients

• 6 bell peppers (any color)
• 1 lb lean ground beef
• 1 small onion finely chopped
• 2 cloves garlic minced
• 3 tablespoons taco seasoning
• 1 cup water
• 1 can (14.5 ounce fire roasted tomatoes)
• 1/2 cup long grain white rice (uncooked)
• 3/4 cup shredded cheddar cheese
• 1/2 cup shredded pepper jack cheese
• chopped cilantro (optional)

Préparation

1. 1

   Start by cutting off the tops of the peppers and removing the seeds and membranes. Boil the peppers in a large pot of water for about 4-5 minutes. Drain the peppers very well.

2. 2

   In a large skillet over medium heat brown the ground beef. When the ground beef is about halfway browned add the onion and cook until it is soft and the beef is browned. Add the minced garlic and cook for 1 minute stirring constantly. Add the taco seasoning, water, fire roasted tomatoes, and rice. Bring it all to a simmer and then cover and cook until the rice is tender.

3. 3

   Fill the peppers with the ground beef mixture and place in a baking dish. Add a cup of water to the bottom of the dish. Cover with aluminum foil and bake at 350 degrees for 40-45 minutes. Spread the tops of the peppers evenly with both cheeses and bake until the cheese is melted. If desired top with chopped cilantro.