Time: 45 minutes (30-35 minutes cook-time)
6 brightly colored bell peppers, washed, deseeded and caps removed
1 pound lean ground beef (93/7)
1 package Monterey Mushroom's Mexican Let's Blend
1 cup steamed white or brown rice (I used a microwaveable pack for ease!)
3/4 cup shredded Mexican cheese
Avocado and cilantro for garnish
1.) Preheat oven to 375°.
2.) While oven is preheating, trim the caps off the bell peppers and remove the stem/seeds. KISS Tip- if you find an abundance of seeds coating the inside of the pepper, rinse the seeds out at the kitchen sink.
3.) Place peppers in a ceramic or glass baking dish. Pour 1 cup of water in the base of the dish, cover tightly with foil and bake for about 12 minutes.
4.) While peppers are par-baking, prepare the meat and mushroom mixture by browning the ground beef over medium heat for 7-8 minutes or until no longer pink. Drain any grease and add 1 package of Mexican Let's Blend, mixing together over low heat. Mix in the steamed rice.
5.) Let peppers cool slightly (just so you don't burn your hands) before sprinkling 1 tablespoon of shredded Mexican cheese at the bottom of each pepper. Begin to spoon the filling in each pepper; there should be just enough to fill to the top.*
6.) Bake uncovered for an additional 20-23 minutes until peppers can be easily pierced with a fork and aren't too al dente (no need to remove the water in the baking dish).
7.) Remove from oven and let cool for 5 minutes before topping with avocado, cilantro or any of your favorite taco-style toppings**!
*If you have a little extra due to smaller peppers, you can pack the mixture in with a spoon or possibly make another pepper or two, but with the peppers I used there was just enough to fill 6 peppers.
If you want to make a FAST corn salsa, simply mix 1 1/2 cups sweet corn (I use frozen and just let it thaw on the counter for 30 minutes) with 1 cup chopped tomato, 1/3 cup chopped cilantro and the juice of one lime in a small bowl and mix well!