Cooking Thursday

I like stuffed peppers and recently came across a recipe for stuffed peppers with a little twist. Instead of the usual flavoring, these are a Mexican/Taco flavor. We tried them out and found them to be very tasty! Because it's just Bob and I, I froze half of the filling and made only 3 of them. It made making another batch later, very easy!

Cheese Taco Stuffed Peppers

6 large bell peppers, tops sliced off and insides cleaned
1 pound ground beef, browned and drained
1 (15 ounce) can corn, drained
2 medium tomatoes, diced
1 medium onion, diced
1/4 cup of your favorite salsa
3 tablespoons taco seasoning
2 teaspoons garlic salt
2 (8.5 ounce) bags, pre-cooked cilantro lime rice
1 1/2 cups shredded Mexican cheese

Preheat oven to 400 degrees.
Slice tops off the bell peppers, remove seeds and membranes. Set the hollowed peppers upright in a 9x13 baking pan.
Brown the ground beef in a large skillet. Stir in corn, tomatoes, onion, salsa, taco seasoning, garlic salt and the rice. Let mix simmer for 5-7 minutes.
Fill each pepper generously with the beef and rice mixture. Bake uncovered at 400 degrees for 17 minutes.
Remove from oven and top each pepper with shredded cheese. Return to oven and bake for another 12 minutes until the cheese is melted and golden.