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Mexican Stuffed Peppers INGREDIENTS • 4 large bell peppers • 1 lb lean ground beef • 1 ounce taco Seasoning • 1/2 diced onion • 1 can chopped green chiles - 4.5 oz can • 1/4 cup Red Enchilada Sauce Medium • 2 cups Mexican cheese blend shredded INSTRUCTIONS • Preheat oven to 350F. Line a baking sheet with foil and set aside. • In a medium skillet, heat ground beef over medium high heat, crumbling as you cook. If there is extra oil after your beef is fully cooked, drain and return to the heat. • Stir in the taco seasoning and stir until well coated. Toss in the onions and allow to cook with the beef. • When beef is almost cooked through and onions begin to become transluescent, stir in the green chiles and enchilada sauce. Turn off heat. Set aside. • Cut the top off each pepper and hollow out the inside; removing ribs and seeds. Place each pepper on the baking sheet. • To stuff each pepper, start with several spoonfuls beef, then half cup cheese, then fill nearly to the top with beef. Top with another 1/2 cup cheese (depending on size of the pepper, 1/4 cup cheese would be enough. Whatever covers the top to your liking), and place the top back on the pepper. Repeat with remaining peppers. • Bake for 30-40 minutes or until peppers are tender and cheese is melty. • Serve immediately with sour cream and cilantro if desired. @FoodAndRecipesWithCherokee 🦉