Stuffed Peppers

1 lb of Hamburger

4-6 medium size peppers

1 medium onion diced

1 medium can of green chilis (hot or mild)

Packet of taco seasoning mix

1 14.5 oz can of Mexican stewed tomatoes – with the juice

1 package of Spanish rice (make according to package instructions) I use Knorr brand in the envelope packaging.

1 can Mexican Corn – drained

1 medium can sliced olives – drained

Shredded Mexican Cheese

Cut the tops off of the peppers (I save them and dice them to mix in with the hamburger and onion). Wash out and de-rib the peppers. Place in a large pot with a steamer basket and steam just until slightly tender. They should bend when you test them with tongs but don’t let them get too soft. They need to keep their structure to hold the meat mixture. Once steamed place in a baking dish.

Cook the rice according to package instructions.

While the rice and peppers are cooking/steaming:

In a large skillet brown the hamburger with the onion and the diced tops of the bell peppers and the green chilis. Salt and pepper if desired. When the meat is mostly browned add the taco seasoning packet (don’t add water as it instructs). Once the seasoning is incorporated and the meat is done add the remaining ingredients, including the rice, to the skillet. Stir in some of the cheese.

Stuff the peppers and fill the baking dish with the remaining meat and rice mixture. Top with more of the cheese.

Bake at 350 degrees until hot and bubbly and the cheese is melted/browned – about 25 minutes.

Top with hot sauce, sour cream or whatever you like on tacos.