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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Baked Stuffed Mexi-Bell Peppers   
    Categories: Beef, Vegetables, Chilies, Rice, Cheese   
         Yield: 4 Servings   
       
         1 tb Oil   
         1 lg Onion; chopped   
         1 cl Garlic; minced   
         1 lb Ground Beef   
     1 1/2 c  Canned diced tomatoes   
              - w/chilies   
     1 1/2 ts Dried basil   
         1 ts Dried oregano   
         2 tb Mexene chilli spice mix   
              Salt & pepper   
         2 c  Cooked rice; brown or white   
         1 c  Cooked black beans   
       1/2 c  Shoepeg corn or niblets *   
     1 2/3 c  Sharp cheddar; shredded,   
              - divided   
         4 lg Mexi-bell peppers; tops cut   
              - off, cored   
       
     Set oven @ 350ºF/175ºC.   
        
     Heat oil in a large skillet, add onion and cook over   
     medium heat until soft.   
        
     Add garlic and beef, cook beef until no longer pink,   
     breaking up meat with a spoon.   
        
     Add tomatoes, basil, oregano, chilli mix, salt and   
     pepper, reduce heat and simmer 10 minutes.   
        
     In a large bowl, combine rice, beans and corn.   
        
     Add meat mixture and 1 cup of cheese, mix to combine.   
        
     Spoon stuffing into peppers and place in a baking dish.   
        
     Add 1/4 cup water to the bottom of the dish, cover with   
     foil and bake 30-40 minutes or until peppers are tender.   
        
     Remove foil, top with remaining cheese and bake until   
     cheese is melted.   
        
     * NOTES: I used a small can of Green Giant Mexi-Corn to   
     good effect. I also used a fairly spicy jarred red   
     enchilada sauce instead of the traditional "red gravy"   
     (marinara). - UDD   
        
     From: http://www.food.com   
        
     Uncle Dirty Dave's Kitchen   
       
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