3 large Red Bell Peppers
1 pound lean Ground Beef
1 envelope Taco Seasoning mix
1/2 cup Water
3 tablespoons Tequila, or additional water
1 cup finely chopped Onions
2 Jalapeno Chiles (fresh or canned) -- finely chopped
3/4 cup cooked Rice
1 can Enchilada Sauce (10 oz.)
1 cup Taco Sauce
1 cup shredded Cheddar cheese
Remove and discard thin slice from tops of peppers; remove seeds from inside, and cut peppers in half lengthwise. Drop pepper halves into boiling salted water; cook 3 minutes; remove and drain on paper towels.
Preheat oven to 350 degrees; spray 13x9x2 glass baking dish with non-stick spray. In a large skillet, brown ground beef; drain off fat. Stir in taco seasoning; add water and tequila, if used; mix well. Bring to boil; lower heat and simmer 20 minutes, stirring occasionally, or until liquid is almost totally absorbed. Remove from heat; stir in onions, chiles and rice. In a small bowl, combine enchilada sauce and taco sauce; stir 1/4 cup into meat mixture. Return meat mixture to medium heat; cover and cook 5 minutes, stirring occasionally.
Heap meat mixture onto pepper halves; place into prepared baking dish. Pour remaining sauce mixture over and around stuffed peppers. Cover tightly with foil; bake 20 minutes. Remove foil; sprinkle cheese evenly over peppers and continue baking 10 minutes.
Transfer peppers to large serving platter; surround with lettuce, tomatoes and pickled onions.
Copyright © 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved