Stuffed Mexican Peppers

Ingredients

• 1 pound ground beef
• 1 , 1 ounce
• 0.75 cups water
• 2 teaspoons chili powder
• 0.5 cups cooked rice
• 0.25 teaspoons salt
• 0.25 teaspoons garlic salt
• 0.13 teaspoons ground black pepper
• 2 , 8 ounce
• 3 large red bell peppers
• 6 , 1 inch

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

2. 2

   Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.

3. 3

   Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.

4. 4

   Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.

5. 5

   Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.