Dining Debbie's Way Stuffed Green Peppers

Had some fun with green peppers last night.  I wanted to have a bit of Mexican taste, but didn't want all the calories of tortillas.  So I thought Taco Salad, then decided, nah boring.. something more exciting.  So I was wandering through the grocery store and decided stuffed peppers.  Started looking for Poblanos and sure enough my commissary didn't have any in stock, so what next.. Good ole' Green Peppers.  I'll just spice up the meat a little more, and still get the crispness of a pepper.  Off I went, home to throw the recipe together.

Ingredients:

4 Green Peppers, Caps and insides removed and cleaned
1 lb of 92% lean ground beef
1/4 of onion, chopped
1 jalapeno, cleaned and chopped (leave the seeds in for extra heat)
1 can of Ro-tel (Hot)
1 package of Knorr Fiesta Sides Mexican Rice
1/4 c Shredded Cheese
Shot of Texas Pete Hot Sauce

Extra Shredded Cheese for topping

Preheat an oven to 375 degrees.
Clean out peppers and place them in a baking dish.  Brown the beef, onions and jalapenos in a pot and drain the grease.  Make the Mexican Rice as directed on the package and place it in a mixing bowl, add the browned ground beef mixture, can of ro-tel, 1/4 c of shredded cheese and shot of Hot Sauce.  Mix it all together and stuff the filling into the peppers, topped it with the extra shredded cheese and place it in the oven for about 20-25 mins until the cheese browned on top and the pepper skins softened slightly.  Enjoy! Serve with a side of salsa for extra snap!

Photos prior to baking:

 

With the leftover filling, I decided to stuff some Poblano peppers once I found some at another grocery store and whipped up a quick Jalapeno Cheese Enchilada sauce for the top.  I just replaced the green peppers with Poblano and left off the shredded cheese for the top and made the enchilada sauce.

To make the quick enchilada cheese sauce, I melted 3 Jalapeno flavored weight watchers cheese triangles (or laughing cow works too) in a pot with 1/3 can of green enchilada sauce and 1/4 cup of Mexican shredded cheese, once the cheese started to melt, I continued to add the rest of the can of green enchilada sauce and kept whisking to keep it smooth.  Once the peppers had cooked in the over (as directed above) I topped the casserole dish with the warm cheese, threw it back into the oven for about 10 more minutes until the cheese browned on the top..