Colorful flavor packed stuffed bell peppers filled with ground beef, spices, mexican rice, veggies, and cheese!
On stovetop, saute onions in olive oil until softened. Set aside to cool.
Preheat oven to 350 degrees. Cut the tops off of bell peppers. Remove stems and seeds and finely dice the tops of the bell peppers.
In a large mixing bowl, combine uncooked ground beef, cooled onion, tomato sauce, seasonings, cooked mexican rice, 2 cups cheese, 2 1/2 teaspoons of kosher salt and 1 teaspoon of pepper. Do not over mix.
Fill bell peppers with ground beef mixture and top with remaining cheese. Set stuffed bell peppers in baking dish and fill with 2/3 cup of water. Cover tightly with foil. TIP: SPRAY FOIL WITH NON STICK COOKING SPRAY BEFORE PLACING OVER STUFFED PEPPERS. THIS WILL KEEP THE CHEESE FROM STICKING TO THE FOIL. Bake for 1 hour or until bell peppers are tender and the filling reaches an internal temperature of 165 degrees on a meat thermometer. Serve with diced green onions on top.
This recipe can be easily halved to make 4 stuffed peppers.