Mexican Stuffed Peppers

• 1 pound lean ground beef (90% lean)
• 1 can (14-1/2 ounces) diced tomatoes and green chiles, undrained
• 1 envelope (5.4 ounces) Mexican-style rice and pasta mix
• 1-1/2 cups water
• 8 medium sweet peppers
• 2 cups shredded Mexican cheese blend, divided

1. Preheat oven to 375u0b0. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in tomatoes, rice mix and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 6-8 minutes.
2. Cut and discard tops from peppers; remove seeds. Place peppers in a greased 13x9-in. baking dish. Place 1/3 cup beef mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Bake, covered, 25 minutes.
3. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted and peppers are crisp-tender, 5-10 minutes.

ground beef, tomatoes, rice, water, sweet peppers, cheese blend

Taken from www.tasteofhome.com/recipes/mexican-stuffed-peppers/ (may not work)