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Hearty Mexican Style Stuffed Bell Peppers

(From Our February 2018 Newsletter - Grandma C.)

1 lb ground turkey or beef 1 small can green chili
1 medium onion, chopped 1 tsp ground cumin
1 cup shredded cheddar and Monterey jack cheese blend ½ cup chopped fresh cilantro
4 red, yellow or green bell peppers, halved lengthwise 1 tsp chili powder
1 TBSP Jalapeno peppers, (tamed, from a jar) 1 tsp paprika
1 tsp minced garlic Salt and pepper

Cook rice according to package directions.

Cut bell peppers in half, lengthwise.  Remove stem and seeds.  Set aside.

In large skillet, brown ground turkey or beef with chopped onion, salt and pepper.  Add rice, cilantro, green chilies (with the juice), jalapeno and spices.  Stir to mix.

Let it simmer in the skillet for 3 to 4 minutes on medium heat.

Lightly grease sides and bottom of a 13x9 inch baking dish.

Place bell peppers inside, cavity side up.  Fill each pepper with meat and rice mixture.

Bake for 25 minutes.

Remove from oven, top with shredded cheese and bake for an additional 5-7 minutes, until cheese is melted.

Garnish with sour cream and sliced scallions and serve!

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