Spicy Meat and Lime Rice Stuffed Bell Peppers
This is a great meal to warm you up on those chilly fall days or to serve to guests on game day!
6-8 bell peppers, tops cut off and seeds removed (I made six and still had plenty of mixture leftover to do three more)
2 Tbs olive oil
1 yellow onion, finely chopped
1 jalapeño, finely diced
2 garlic cloves, minced
1lb ground beef
1 Tbs taco seasoning – Tattooed Martha’s Homemade Taco Seasoning
1 cup cilantro and lime rice – Get the recipe here!
15oz can of tomato sauce
1 small can of corn, drained
Shredded Mexican cheese blend
A large pot of boiling water, drop peppers in and boil for 2-3 minutes. Remove and set aside on paper towels to dry.
Preheat oven to 350 degrees and add just enough water to cover the bottom of a large baking dish.
(1.) In a large skillet, heat olive oil on medium heat. Add chopped onion, jalapeño, and garlic and sauté for 2-3 minutes. (2.) Add ground beef and cook until browned. Season with taco seasoning and stir until seasoning is blended in. (3.) Add cooked rice, tomato sauce, and corn. Stir until all ingredients are mixed. (4.) Spoon meat and rice mixture into bell peppers and place in the baking dish.
Bake for 25-30 minutes. Remove from the oven, turn to broil setting, and sprinkle cheese over the tops of each pepper. Place back in the oven for 1-2 minutes or until cheese is melted. Remove from the oven, let cool for a few minutes, and serve with a side of sour cream and guacamole.