MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Stuffed Mexi-Bell Peppers
Categories: Beef, Vegetables, Chilies, Rice, Cheese
Yield: 4 Servings

1 tb Oil
1 lg Onion; chopped
1 cl Garlic; minced
1 lb Ground Beef
1 1/2 c Canned diced tomatoes
- w/chilies
1 1/2 ts Dried basil
1 ts Dried oregano
2 tb Mexene chilli spice mix
Salt & pepper
2 c Cooked rice; brown or white
1 c Cooked black beans
1/2 c Shoepeg corn or niblets *
1 2/3 c Sharp cheddar; shredded,
- divided
4 lg Mexi-bell peppers; tops cut
- off, cored

Set oven @ 350ºF/175ºC.

Heat oil in a large skillet, add onion and cook over
medium heat until soft.

Add garlic and beef, cook beef until no longer pink,
breaking up meat with a spoon.

Add tomatoes, basil, oregano, chilli mix, salt and
pepper, reduce heat and simmer 10 minutes.

In a large bowl, combine rice, beans and corn.

Add meat mixture and 1 cup of cheese, mix to combine.

Spoon stuffing into peppers and place in a baking dish.

Add 1/4 cup water to the bottom of the dish, cover with
foil and bake 30-40 minutes or until peppers are tender.

Remove foil, top with remaining cheese and bake until
cheese is melted.

* NOTES: I used a small can of Green Giant Mexi-Corn to
good effect. I also used a fairly spicy jarred red
enchilada sauce instead of the traditional "red gravy"
(marinara). - UDD

From: http://www.food.com

Uncle Dirty Dave's Kitchen

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