Mexican Stuffed Peppers ~ Flashback Friday

I first posted this recipe for Mexican Stuffed Peppers in 2008 and was reminded again about the recipe as I always am each summer when our pepper plants are heavy with fruit.  You can use any kind of sweet pepper.

• 10 - 12  Sweet Peppers  

1. Cut the tops off the peppers or slice them in half through the stem, remove the seeds. Arrange them in a deep baking dish. 

Meat Filling

• 1 1/2 pound lean ground beef
• 1 1/2 cup cooked rice
  
• 1  onion chopped fine
  
• 1 large egg
  
• 1 tablespoon taco seasoning
  
• 2 tablespoons finely chopped  cilantro
• 1 cup black beans (canned, drained and rinsed or dried beans cooked)

1. Mix together all the filling ingredients and fill peppers.

Sauce

• 1 10 ounce / 284 ml can of tomato soup
• 1 10 ounce /  284 ml can of mushroom soup
• 1 10 ounce / 284 gram can filled with salsa 
• 2 cups grated cheddar or mexican blend cheese

Pour sauce over the peppers, cover with lid and bake at 350 for 1 1/2 hours. Serve with Tortilla Chips and Green Salad.