MEXICAN STUFFED PEPPERS

MEXICAN STUFFED PEPPERS 4 bell peppers red or green 1 lb lean ground beef 1 small onion diced 3 cloves garlic minced 2 teaspoons chili powder 1/2 teaspoon cumin 1 can diced tomatoes with peppers such as Rotel 1 can enchilada sauce divided 2 cups cooked rice or Cauliflower Rice 2 cups cheddar cheese 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, 2/3 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.