2 organic bell peppers, any color
1 cup uncooked Ralston Family Farm long grain rice
1 lb. Osage Creek Farms ground beef
1 organic white onion, diced
1 jar My Brother’s Salsa Helen’s Rustic Original salsa
2 cups shredded cheese of choice such as Rumiano cheddar or colby jack
Using a paring knife, cut the tops off of your peppers, keep these for later. Removes seeds. Place in a pot with just enough water to cover the peppers. Bring to a boil and reduce down to a simmer. Simmer for 10-15 minutes. Remove from water and allow to cool.
Cook rice according to package instructions. Use the water you cooked your bell peppers in to add some flavor to the rice.
Meanwhile, heat a skillet over medium heat. Add your ground beef and cook until done. Season with salt and pepper. Remove to a towel lined plate.
Dice up the tops of the peppers.
Leave 1 Tbsp. of fat in the skillet. Add your onions and bell pepper. Cook for 4-5 minutes. Season with salt and pepper.
In a bowl, add your cooked rice, ground beef, onions, peppers, salsa, and 1 cup cheese. Stir to combine.
Preheat oven to 350.
Place your peppers in a small baking dish. Fill each with the rice mixture.
Top each pepper with about ¼ cup cheese.
Place in oven and bake for 30-40 minutes. Rotating at dish at the 20 minute mark.
Place under broiler if desired to brown the cheese.