Mexican Stuffed Peppers
A tasty meal that relies on favourite summer Vegetables
"Loved it! Didn't use the hit sauce because I made it for my kids... But it turned out great!"- constancetooblessedfadamessb-flowers
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|4 Sweet peppers; red, green or yellow|
|1 poundGround beef|
|1/4 cupGreen onion; chopped|
|1 cloveGarlic; crushed|
|1/4 cupMushroom; chopped|
|1 cupRice; cooked|
|1/2 cupCrushed tomato; unsalted|
|1/4 teaspoonTabasco sauce|
|1/8 teaspoonFranks hot sauce|
|2 tablespoonsButter; melted|
|1 cupBread crumbs|
|1/3 cupCheddar; grated|
Mexican Stuffed Peppers Preparation
Cut peppers in half lengthwise; remove seeds and membranes. Place peppers in baking dish; add water. Cover with foil and steam in 325 F (160C) oven for 12 to 15 minutes or until peppers begin to soften.
Meanwhile in a skillet brown ground beef, draining fat as it accumulates. Add green onion, garlic and mushrooms; cook stiring, until onions are tender. Stir in rice, tomatoe, tabasco, hot sauce, salt and pepper.
Spoon rice mixture into peppers.
Mix butter, bread crumbs and cheese. Sprinkle on top of stuffed peppers. Bake, uncovered in a 325F (160C) oven for 30 minutes or until green peppers are tender.
I found while the tabasco sauce gave a little heat there was no flavour to it so I added the other hot sauce to the recipe. The hot sauces could be substituted with your favourite adjusting quantities to taste. With a small salad this made a great meal for supper and it wasn't your typical bland stuffed peppers. Tasted great and I will be making this one again.
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