MEXICAN STUFFED BELL PEPPERS

Ingredients

4 Bell Peppers

450g/16oz Ground Beef

1 Small Onion, diced

3 Cloves Garlic, minced

1 Tsp Mild Chilli Powder

1/2 Tsp Cumin

1 400g/14oz Tin Diced Tomatoes

1 Jar 430g/15oz Poco Loco Mild Mexican Burrito Sauce

1 Tin 400g/14oz Kidney Beans, Rinsed and drained

2 Cups Cooked Rice

200g/7oz Shredded Cheddar Cheese

 

Method

Preheat oven 190C/375F.

Wash and seed bell peppers and cut in half from top to bottom.

Spray a 9×13 inch baking dish with nonstick cooking spray. Spread a little of the burrito sauce plus 1/4 cup water to loosen the sauce. Now place the bell peppers in the dish.

Brown beef, onion and garlic.

Drain any fat. Stir in chilli powder, cumin, diced tomatoes, kidney beans and 3/4 cup of the burrito sauce. Let simmer for 10 minutes, remove from heat and stir in the cooked rice.

Divide beef mixture into pepper halves. Top with burrito sauce (this will keep the filling moist) and cheese.

Bake in oven covered for 45 minutes or until peppers are tender. Uncover and bake for a further 15 minutes until cheese is slightly browned.

Enjoy!

 

NOTE: To use up all the Burrito Sauce evenly. Remove 3/4 cup for the filling, 11/2 tablespoons to top each pepper and the remaining pour into the dish.