Mexican Stuffed Peppers Recipe

• 4 med. peppers
• Boiling, salted water
• 1 (16 ounce.) can kidney beans
• 1/2 pound lean grnd beef
• 1 1/4 teaspoon garlic salt
• 1 teaspoon chili pwdr
• 1 1/3 c. minute rice (instant)
• 2 c. grated Cheddar cheese
• 16 ounce. can stewed tomatoes
• 1 teaspoon chili pwdr

1. Cut peppers in half lengthwise and remove seeds and stem.
2. Cook in boiling, salted water till tender, about 10 min.
3. Drain and set aside.
4. Drain beans, reserving liquid.
5. Add in water to liquid to make 1 1/2 c.. Brown beef; add in garlic salt, 1 tsp.
6. chili pwdr, and measured liquid.
7. Bring to boil; stir in rice.
8. Cover and simmer 5 min.
9. Stir in 1 c. of cheese and spoon meat mix into peppers.
10. Place peppers in 9 x 13 inch pan.
11. Mix stewed tomatoes, kidney beans, and 1 tsp.
12. chili pwdr.
13. Pour over peppers in pan.
14. Sprinkle with remaining cheese.
15. Bake at 350 degrees for about 20 min till warm cheese melts.
16. Makes 4 to 6 servings.

peppers, boiling, kidney beans, lean grnd beef, garlic salt, chili pwdr, minute rice, cheddar cheese, tomatoes, chili pwdr

Taken from cookeatshare.com/recipes/mexican-stuffed-peppers-55677 (may not work)