Stuffed Bell Peppers

As soon as our winter came, I found myself searching for recipes that involved the oven. I'm happy to stand in the kitchen making dinner with a preheated oven. I like to pretend I have a fireplace. This recipe for Southwestern Stuffed Peppers is tasty, but be sure and add some more spices of your choice. 

Ingredients:
1 lb ground beef
1/4 cup chopped onion
1 package (1.25 oz) taco seasoning mix
1 egg, beaten
2 cups cooked Spanish rice
4 green bell peppers
19 oz can diced tomatoes
16 oz jar salsa
shredded cheddar cheese
sour cream

Directions:
Combine beef, onion, seasoning mix, and egg in a large bowl. Add cooked rice and mix well. Cut peppers in half lengthwise, remove seeds and membrane. Spread tomatoes on the bottom of an ovenproof 13x9 inch baking dish. The liquid from the tomatoes will reduce during cooking, so if you like sauce, then add 1 cup of water. Place peppers, cut side up, on top of the tomatoes. Spoon beef mixture into peppers. Top each pepper with salsa. Bake in preheated 375 degree oven for 45 minutes or until beef is cooked thoroughly and peppers are soft. Cover each pepper with cheese and return to oven until the cheese melts. Serve with sour cream and additional salsa.

E: 8
A: 9
T: 8
HH: 8 - we agreed this recipe needed more spices (cumin, salt, garlic)

Recipe adapted from food.com