4 bell peppers (red or green)
1 lb lean ground beef
1 small onion, diced
3 cloves garlic, minced
2 teaspoons chili powder
½ teaspoon cumin
1 can diced tomatoes with peppers (such as Rotel)
1 can Old El Paso enchilada sauce, divided
2 cups Uncle Ben’s cooked rice (or Cauliflower Rice)
2 cups Kraft cheddar cheess
Preheat oven to 375 degrees. Wash and seed bell peppers and cut in half from top to bottom. Place in a greased 9×13 baking dish and set aside.
Brown ground beef, onion and garlic. Drain any fat. Stir in chili powder, cumin, diced tomatoes, ⅔ cup of the enchilada sauce. Let simmer 2-3 minutes, remove from heat and stir in cooked rice.
Divide beef mixture into the pepper halves. Top with remaining enchilada sauce and cheese.
Bake uncovered for 30-35 minutes or until peppers are cooked and cheese is melted.
Top with your favorite taco toppings and serve