Mexican Stuffed Peppers
4 Medium to large green or red bell peppers
1 ½ lbs. Lean ground beef
1 C. Chopped onion
1 C. Cooked rice
1 C. Salsa, divided
1 pkg. Taco seasoning mix
1 can (15 oz.) Tomato sauce
½ C. Shredded cheddar cheese
¼ C. Coarsely crushed tortilla chips
Preheat oven to 400°F. Cut off tops of bell peppers. Remove seeds and membranes. Rinse bell peppers. If necessary, cut thin slice from bottom of each pepper so they stand upright. Set aside.
Brown ground beef and onion in large skillet on medium-high heat. Drain fat. Add rice, ½ cup of the salsa and seasoning mix; mix until well blended. Stuff peppers with beef mixture. Place stuffed peppers upright in 9-inch square baking dish. Mix tomato sauce and remaining ½ cup salsa. Pour over stuffed peppers. Cover tightly with foil. Bake 35 to 45 minutes or until peppers are tender. Remove foil. Sprinkle stuffed peppers with cheese and tortilla chips. Bake 5 minutes longer or until cheese is melted. Cut stuffed peppers in half. Spoon sauce in dish over each half to serve.
Courtesy of McCormick & Company, Inc. for recipe and photograph.