MEXICAN STYLE STUFFED BELL PEPPERS

Steps:

• 1. In a large sauce pan cook your ground beef. After cooked drain off grease.
• 2. Add your diced onion and saute in the ground beef until onion is translucent (tender).
• 3. Add your rice to the beef.
• 4. Pour in your enchilada sauce. heat together then place on simmer.
• 5. Fill another saucepan 2/3 with water, take your cleaned and sliced bell peppers and boil them for 5 minutes. do not overload your sauce pan.
• 6. as you cook your peppers, turn them upside down on a paper towel to drain.
• 7. spray a large casserole dish (9x13) with olive oil spray. (an spray will work, this is what we use) Place your peppers inside the dish.
• 8. Start filling your peppers.
• 9. Place in your oven at 300 degrees for about 20 to 30 minutes. Take your dish out and top each pepper with the graded cheese. Place back in the oven until cheese melts.
• 10. You will have plenty extra filling made up to make more. I put the leftover filling in the frig for another night or prepare more and freeze them up for another dinner!