9 green bell peppers (for stuffing)
1 (8 oz.) bag shredded Mexican "fiesta" style cheese (2 cups)

FILLING:

1 lb. ground beef (80/20)
1/2 cup finely diced red onion
1/2 cup finely diced red bell pepper
1 (15 oz.) can petite diced tomatoes (Hunts)
1 cup white rice
1 (8 oz.) can tomato sauce
Season-All seasoning (Morton)
salt, to taste

Begin by browning the meat in a skillet. Dice red onion and red bell pepper and add to skillet. Season meat with Season All, coat evenly (a couple teaspoons or so). When browned drain meat.

Throw in diced tomatoes with meat, cook down a little and let sit.

Prepare 1 cup rice according to package directions. When rice is done mix in tomato sauce and add it to the meat mixture. Mix together well and season with some salt, to taste.

De-seed and cut the tops off your peppers. Boil the peppers for about 10 minutes depending on the size (till they are soft). Transfer them to a baking dish, for filling.

When cool, load them up halfway with meat mixture, then cheese, then meat mixture, then top it off with cheese.

Cover peppers with foil and bake in preheated 350°F oven for about 30 minutes or until hot and cheese is melted.

Submitted by: Mariah N.