Hearty Mexican Stuffed Peppers for Two

• 1 lb. extra-lean ground beef
• 1 onion, chopped Safeway 3 lb For $2.99 thru 02/09
• 3 Tbsp. (about 1/2 of 1-1/4-oz. pkg.) TACO BELL Taco Seasoning Mix
• 1-1/4 cups water, divided
• 1 small tomato, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1/2 cup instant brown rice, uncooked
• 1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
• 2 large red peppers
• 1/4 cup TACO BELL Thick & Chunky Medium Salsa

1. Heat oven to 400 degrees F.
2. Brown meat with onions in skillet on medium heat.
3. Stir in taco seasoning mix and 1/2 cup water.
4. Bring to boil; simmer on low heat 5 min., stirring occasionally.
5. Remove half the meat mixture; cool, then refrigerate for another use.
6. (See Tip.)
7. Stir 1/2 cup of the remaining water into remaining seasoned meat in skillet.
8. Add tomatoes; mix well.
9. Bring to boil.
10. Stir in rice; cover.
11. Remove from heat.
12. Let stand 10 min.
13. Meanwhile, cut tops off peppers; discard tops and seeds.
14. Mix salsa and remaining water in bottom of 9-inch square baking dish.
15. Stand peppers in baking dish.
16. Add 1/2 cup cheese to meat mixture; stir.
17. Spoon into peppers; top with remaining cheese.
18. Cover.
19. Bake 35 to 40 min.
20. or until peppers are tender.
21. Serve topped with sauce from baking dish.

extralean ground beef, onion, taco, water, tomato, instant brown rice, milk, red peppers, taco

Taken from www.kraftrecipes.com/recipes/hearty-mexican-stuffed-peppers-for-two-153558.aspx (may not work)