Tex Mex Stuffed Peppers
- 4 bell peppers
- 1 lb ground beef
- 14 oz chopped tomatoes
- 1 c cooked rice
- 2 tbsp. taco seasoning
- parchment paper
- aluminum foil
- Preheat oven to 375F. Cut off the tops from peppers and remove the seeds from the inside
- Heat a large pan over medium-high heat and cook the beef for 5-7 minutes until browned. Add in the tomatoes, rice and taco seasoning and bring to a boil, then reduce the heat and simmer gently, covered, for around 6-8 minutes.
- Place the peppers on a baking dish and fill the peppers with the beef mixture.
- Cover the dish with parchment paper topped with aluminum foil and bake in the oven for 35 minutes, or until the peppers are tender.