Spicy Mexican Beef Stuffed Peppers
1 Cup Tomato Sauce
1 (8oz) Can El Pato Jalapeno Salsa
4 Medium Bell Peppers
1/2 lb extra lean ground beef
1/2 Cup chopped onion
1 Cup Red Kidney Beans
1 (4oz) Can Green Chilies, undrained
2 teaspoons Chili Powder
1/2 teaspoon Ground Cumin
1 (14oz) Can Petite Diced Tomatoes
1/4 Cup Brown Rice
Finely Shredded Fiesta Blend Cheese (Monterey Jack, Cheddar, Queso Quesodilla and Asadero Cheese)
Preheat oven to 350 degrees.
Cook rice according to package instructions.
Cut bell peppers lengthwise in half; remove seeds and membranes. Place peppers, cut sides up, in 13x9-inch (3-quart) glass baking dish.
In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is brown. Add tomato sauce, jalapeno salsa, diced tomatoes, red kidney beans, green chilies, chili powder and cumin. Let simmer for 15 minutes. Add cooked rice to beef mixture. Divide beef mixture evenly among peppers.
Cover; bake 20 to 25 minutes. For more tender peppers cook 40-45 minutes. Sprinkle each pepper half with desired amount of shredded cheese; let stand 5 minutes.
Enjoy! Hope you are in the mood for something hot and spicy!
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