Mexican Stuffed Peppers

This summer, my best friend was surprised with the addition of two nephews to her family, changing her total family count from 5 to 7, not including her mom who was also staying to help out for a few weeks! I was so proud of her and her family for taking them on (how many of you can add a newborn and an 18 month old to your household overnight?) and I wanted to help out as much as I could. So, we took over a stromboli, baked oatmeal and some chunky monkey muffins. I happened to have some extra peppers and leftover taco meat and decided some stuffed peppers also needed to be made...which was weird since I had never made them, or eaten them before! I have to take her word that they tasted good :)

Taco meat:
1-2 lbs ground beef
2 T taco seasoning (I make my own using this recipe from Heavenly Homemakers)
2-4 T water
2-4 garlic cloves, chopped
1/2 onion, chopped
olive oil

Place small amount of oil in medium saucepan over medium heat. Saute onions and garlic until soft. Add meat, stirring occasionally until brown. Add seasoning and water, turn to low and stir occasionally.

For peppers:

Cook 1 cup brown rice according to package (usually add 2x as much water as rice, bring to boil, cover and simmer until done, about 30 minutes).

Wash peppers, cut off tops and remove seeds. Blanche for about 2 minutes in boiling water, remove and run under cool water. Place in baking dish.

Chop more onion and tomatoes and mix with rice and taco meat. Stuff peppers and top with shredded cheddar cheese (not in picture). Place in baking dish and add small amount of water to dish. Bake, covered, 30-45 minutes.

Boy, is my face ever red! Was a hot summer day in the kitchen, and making all the food during a kitchen renovation with almost no counter space was quite interesting!