Chili Stuffed Peppers
Ingredients
4 large peppers
1 medium onion
1 1/4 pounds meatloaf mix
16 ounces salsa
1 teaspoon salt
3 teaspoons grown cumin
2 tablespoons chili powder
1 1/2 cups water
3/4 white rice
2 cups shredded cheese
Directions
Cut tops off peppers and remove seeds. Cut peppers in half. Steam in the microwave for 8 minutes.
In a large saucepan, over medium high heat, cook onions and meatloaf mix, breaking it up with a spoon, until browned and crumbled. Add salsa, salt, cumin, and chili powder to pan. Mix well. Reduce heat to medium low and cook for 1 hour.
Add 1 1/2 cups of water to pan. Bring to a boil. Add rice and mix well. Reduce heat to medium low and cook covered for 15 minutes. Allow to cool.
Fill each pepper with meat and rice mixture. Place on a baking sheet. Top each pepper with shredded cheese.
Bake at 350 for 30 minutes.