Taco Stuffed Bell Peppers

Recently we went to our favorite Mexican restaurant in Old Town, San Diego, when I tried Chiles Poblano for the first time. I was looking for a stuffed recipe that would be similar in taste, simple to make, and completely different from the stuffed peppers Justin is used to. These were VERY tastey. Spicy, but not overly so, and full of flavor from the salsa and beans.

Ingredients

• 2 large green peppers (We used red)
  
• 1/2 jar of salsa (We used fresh salsa -- tastes much better than jarred)
  
• 1/2 pack of taco seasoning (We used Cajun seasoning, as that's all I had)
  
• 1 8oz can of kidney beans, drained
• shredded Mexican blend, or Taco blend, cheese
• 3/4 pound of ground beef
• 1/4 onion, finely chopped
  

Directions

1. Cut peppers in half horizontally, removing stem and seeds.

2. Brown hamburger, drain fat. Add beans, salsa and taco seasoning and bring to a boil.

3. Stuff peppers with mixture and place in Pyrex dish. Cook at 350 for 20 minutes, until heated through. Top with cheese and place back in oven for 4-5 minutes.

We served this with a side of Rice-a-Roni's Mexican rice.



I stole this recipe from someone on The Nest, but don't know who. If this is yours, please let me know!