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These cute little peppers are fun to make and serve as a mini plate to pick up and plop into your mouth. The taco seasoning in the meat adds a nice flavor but certainly add your own embellishments like hot sauce to kick it up a notch. Grab easy sides that can travel well or be pulled out quickly to serve on your coffee table. It's about time together cheering your team on. Welcome to the fall!
Fiesta Stuffed Mini Peppers
Cook rice a day ahead and freeze what you don’t need.
1/2 cup cooked long-grain white or brown rice, cooked
1 pound lean ground beef, uncooked
1 small onion, finely chopped
1/2 package of taco seasoning
1 1/2 cups salsa, divided
1 package of assorted mini sweet peppers, halved long wise and seeded. Smaller peppers can remain uncut and stuffed.
Bag of grated Mexican or cheddar cheese (optional)
1. Preheat oven to 350 degrees F. Line a medium baking dish/sheet with parchment paper.
2. In a bowl, mix the cooked rice, uncooked beef, onion, egg, taco seasoning, and 1/2 cup salsa. Stuff orange, yellow, and red bell pepper halves with equal amounts of the rice mixture. Arrange pepper halves in the baking dish, and top with remaining salsa.
3. Bake uncovered 25-30 minutes in the preheated oven, until peppers are soft and filling has reached a minimum temperature of 160 degrees F.
Optional: Top with shredded cheese while still hot.
Bacon Cheddar Scones
Wine and/or Beer
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