Mexican Stuffed Peppers

• 1 lb ground beef or bison
• 1 oz taco seasoning
• 3/4 cup beef stock
• 2 tsp chili powder
• 1/2 cup cooked rice
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1 dash cayene
• 2 8oz cans tomato sauce
• 3 large red or yellow bell peppers
• 6 each cubed mozzerella cheese

1. preheat oven to 350, grease a 9x13 casserole dish
2. brown the meat in a skillet and drain
3. return meat to skillet, add seasonings, stock, and 1can tomato sauce
4. bring to boil, then simmer about 20 minutes
5. as the sauce simmers, slice peppers in half lengthwise leaving stem, remove seeds and ribs, and steam about 4 minutes
6. place peppers in dish, spoon filling into peppers
7. push 2 cubes of cheese into each peppers filling, drizzle with remaining can tomato sauce
8. cover dish with foil, you can use a toothpick placed in th middle of each pepper to avoid sticking, bake about 25-30 minutes

ground beef, taco, beef stock, chili powder, rice, salt, garlic, cayene, tomato sauce, red, mozzerella cheese

Taken from cookpad.com/us/recipes/348350-mexican-stuffed-peppers (may not work)