Kenna's Stuffed Bell Peppers (part 2)

Here's the slightly higher calorie, but still pretty healthy, version of Kenna's recipe.

Ingredients

• 4 bell peppers that can stand on their own
• 1 lb ground beef
• 1 cup brown rice
• 1 cup salsa
• Mexican blend shredded cheese
• Hot sauce (optional)

Tools

• Knife
• Cutting board
• Pan (for beef)
• Pot/rice cooker (for rice)
• Baking Sheet
• Bowl
• Pot (for boiling)
• Spoon (for seeds)

Steps

1. Preheat oven to 400°.
2. Brown beef with seasoning of choice (such as garlic, chili powder, or green chilies), and drain thoroughly.
3. Cook rice as per instructions on bag. (quicker if you do this ahead of time)
4. Cut tops of off peppers and clean out seeds and pith (squishy stuff seeds are attached to).
5. Put water to boil in a pot. Once boiling, parboil (precook by boiling) the peppers for 2-3 minutes. (the peppers shouldn't be mushy) Let cool.
6. Mix rice, beef, salsa, and half of your cheese in a bowl. Fill bell peppers with the mixture and top with the rest of the cheese. Make sure the innards are covered, because the cheese will help prevent it from drying out.
7. Place on baking sheet and bake at 400° for 5-10 minutes or until cheese begins to brown.
8. Cool and eat.