BOB RECIPE: Southwest Stuffed Peppers

from: Kellogg’s

Product: Rice Krispies, Corn Flakes

Note:  I usually add a can of red kidney beans, drained well.

BOB RECIPE: Southwest Stuffed Peppers

6 large green bell peppers (I like to mix colors)

1 lb lean ground beef

1 medium onion, sliced

2 cups Rice Krispies or Corn Flakes

1/2 teaspoon minced garlic

2 teaspoons chili powder (I use a tablespoon of mexican chili powder)

1 teaspoon salt

1/8 teaspoon pepper

1 teaspoon sugar (or to taste)

1 can (2.25 oz) sliced ripe olives, drained

1 can (6 oz) tomato paste

1 can (14.5 oz) diced tomatoes, drained

1/2 cup shredded, sharp Cheddar cheese (I use medium only)

Prep time: 30 minutes Total time: 1 hour Serves: 6

Wash peppers. Cut off tops and remove seedy portions. Precook in large amount of boiling water, about 5 minutes. Drain well. Place peppers, cut side up, in shallow baking pan coated with cooking spray. Set aside.

In 12-inch fry pan, or wok or skillet, cook ground beef and onion until meat is browned, stirring frequently. Drain off drippings. Add remaining ingredients, except cheese. Stir to combine. Remove from heat. Spoon into peppers, dividing evenly.

Bake at 350 F about 25 minutes or until filling is thoroughly heated. Remove from oven. Sprinkle tops with cheese. Return to oven. Bake about 5 minutes longer or until cheese melts. Serve hot.

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