Ingredients
1 pound lean ground beef (90% lean)1 can (14-1/2 ounces) diced tomatoes and green chiles, undrained1 envelope (5.4 ounces) Mexican-style rice and pasta mix1-1/2 cups water8 medium sweet peppers2 cups shredded Mexican cheese blend, divided Minced fresh cilantro, optional
Preparation
Preheat oven to 375°. 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.
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.
Sprinkle with remaining 1 cup cheese. Bake, uncovered, until cheese is melted and peppers are crisp-tender, 5-10 minutes. If desired, top with cilantro.
