Mexi Stuffed Peppers

Name: Mexi Stuffed Peppers
Yield: 8 servings
Cuisine: American
Ingredients: 8 bell peppers (colors of choice); 1 lb. hamburger; 1 cup uncooked rice; 1 can black beans, drained; 1 can corn, drained; 1 can Rotel; 1 can enchilada sauce; 1 can beef broth; 2 cups shredded cheddar cheese

Delicious!

Delicious!

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Ingredients

8 servings

8bell peppers (colors of choice)
1 lb.hamburger
1 cupuncooked rice
1 canblack beans, drained
1 cancorn, drained
1 canRotel
1 canenchilada sauce
1 canbeef broth
2 cupsshredded cheddar cheese

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Steps

1

Preheat oven to 400 degrees. Brown hamburger along with seasonings as desired (salt, pepper, chili powder, garlic powder, cumin,red pepper). Drain and return to pot.
2

Add rice, corn, black beans, Rotel, enchilada sauce and beef broth. Stir to combine and bring to a boil. Reduce heat to medium low and simmer covered for 20 minutes.
3

Wash and dry peppers thoroughly.
4

Cut off the tops and remove membranes and seeds. Place in greased baking dishes.
5

Filling is ready once rice is cooked and liquid is absorbed.
6

Stuff each pepper equally with filling until all have been filled completely.
7

Top each with cheddar cheese.
8

Bake in oven for 20 minutes or until hot and bubbly.
9

Top each with cilantro if desired.
10

Enjoy!