Mexican Stuffed Peppers

The last while I've been buying the small brightly colored bell peppers. . and eating them raw.

They are wonderful, but every now and then, I need to use them up.

Sorry about the lousy pictures. . I was in a wee bit of a hurry and this is it.

If you need an appetizer .. use the little peppers and serve with tortilla chips. .

or use the green bell peppers to have dinner.

Meat Filling

• 
  
  1 pound lean ground beef
• 1 cup cooked rice. . . I always use brown
  
• 1 small onion chopped fine
  
• 1 egg
  
• 1 tablespoon taco seasoning. . .or more if you like a bit more zip
  
• 1 tablespoon finely chopped parsely or cilantro
  
• you can add a bit of corn or black beans

1. 
   
   Mix together all the filling ingredients.
2. Fill the peppers which have been either topped and cleaned out. . .or in the case of the mini peppers sliced in half length wise and seeded.
   
3. Lay them in a deep casserole for the big green peppers
   
4. or lay them in a small gratin dish for appetizer size

Sauce

• 1 can of tomato soup
• 1 can of mushroom soup
• 1 can filled with taco sauce. . .use which ever you prefer
• 2 cups grated cheddar or mexican blend cheese

Pour this over the peppers and bake at 350 for 45 minutes for the little peppers and 1 hour to an hour and a half for the large peppers.
For the appetizers. . serve with tortilla chips
For the meal size serve with rice .. . and we always have had petite green peas. . because it looks nice on the plate.
I also make this Meat Filling into little meatballs and bake on a cookie sheet until they are nicely browned. Then. . I put them in a 9 X 13 pan and cover with sauce and bake.
This was a family favorite when the boys were still at home.