Cheesy Stuffed Pepper Casserole

🧂 Ingredients

• 6 bell peppers

  assorted colors
• 1 lb ground beef
• 1 ½ cups instant rice
• 1 diced tomatoes with habaneros
• 1 pkg taco seasoning mix
• 1 cup enchilada sauce
• 2 eggs
• ¼ cup onion

  diced
• 2 cups shredded Mexican cheese

  divided
• 1 15 oz can chili beans
• ¼ cup fresh cilantro

  chopped
• 1 cup taco sauce

Instructions

• 1 Cut tops off peppers and discard stems and seeds. Cut peppers into sections.
  Bring a pot of water to a boil and add peppers. Boil for 5 minutes. Remove from
  heat and run under cold water until cooled. Set aside.
• 2 In a bowl, mix ground beef, taco seasoning mix, rice, eggs, onion, tomatoes, and
  enchilada sauce. Combine thoroughly.
• 3 In a separate bowl, combine chili beans and one cup of the cheese.
• 4 Cut cooled peppers into squares so they will lay flat. In lasagna-like fashion.
  Layer the bottom of a 13″x9″ casserole dish with 1/3 of the peppers. Top with
  the meat mixture and spread evenly.
• 5 Add another layer of peppers and then the bean mixture.
• 6 Use remaining 1/3 of peppers on top. Cover with taco sauce.
• 7 Cover loosely with foil and bake at 350 degrees for 1 1/4 hours. Remove foil and
  bake another 15 minutes, sprinkling on remaining cheese in the last 5 minutes or
  so. Let stand 15 minutes before serving.

Nutrition Info