Spanish Rice Stuffed Peppers:

bell peppers


5-6 large bell peppers, different colors
1 onion, chopped
1/2 bell pepper, minced.
1 cup white rice, uncooked
1 can rotel
2 cups beef broth
1 pound ground beef, browned and drained
1/2 tsp. cumin, salt and pepper as desired

2 cups sharp cheddar cheese

Rinse and devein peppers. Sautee onion and bell pepper with the ground chicken. Season as desired. Prepare rice as directed, using beef broth instead of water. When rice is finished, mix in with the ground beef, the can of rotel, and add cheese. Stuff into peppers and top with more cheese. Bake in a 350 degree oven for 20-30 minutes or until peppers are soft.