Lauren's Mexican Stuffed Red Bell Peppers

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 6 large red bell peppers, halved lengthwise
• 2 large tomatoes, sliced
• 1 lb hamburger
• 1 teaspoon salt
• 1 large onion, diced
• 6 fresh garlic cloves, minced
• 1 teaspoon cumin
• 1 tablespoon mild california chili powder
• 3 large eggs, scrambled
• 2 cups cooked rice
• 2 cups shredded monterey jack cheese
• 1/2 cup water

Recipe

• 1 preheat oven to 350 degrees and start the rice cooking (you'll need 2 cups after cooking).
• 2 arrange tomato slices across bottom of large, shallow baking dish; very lightly sprinkle with salt.
• 3 wash bell peppers and cut in half lengthwise; remove seeds. place halves in baking dish so that each sits on a tomato slice; very lightly sprinkle with salt.
• 4 cook the hamburger over med-high heat with 1 tsp salt, onions and garlic; remove grease; add cumin and chili powder.
• 5 cook the eggs (scrambled).
• 6 combine the cooked eggs, cooked rice, cheese and hamburger mixture; spoon into each bell pepper half. (optional: add an additional coating of cheese on top).
• 7 refrigerate until ready to bake (within 2 days).
• 8 when ready to bake, pour 1/2 cup water into bottom of baking pan (don't pour directly onto tomatoes or bell peppers) and then cover entire pan tightly with aluminum foil.
• 9 bake, covered, at 350 degrees for about 40 minutes, or until heated through and cheese is melted.