6 bell peppers
1 ½ lbs lean ground beef or ground turkey
2 ½ Cups Chunky Tomato Sauce
½ Cup onion, very finely diced
1 Tbsp of The Pantry Club® Jalapeno Gourmet Dip Mix
1 Cup beef broth
1 ½ Cups of cooked brown rice
½ Cup Pepper Jack Cheese (or your favorite cheese)
Preheat oven to 375 degrees.
In a skillet, crumble and brown the ground beef along with the onions and set aside.
Slice the top 1/2 inch from the tops of peppers. Clean out the tops and the core from the inside of the peppers and remove the seeds. Cut a very thin slice from the bottoms so the peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain out.
Pour 2 ¼ cups of the tomato sauce into a 9×13-inch baking dish (set aside ¼ cup of the tomato sauce). Add the broth and ½ tbsp Jalapeno dip mix and stir into the tomato sauce. Set prepared bell peppers upright in the dish.
Combine the ground beef, onions, cooked rice, cheese, ½ tbsp Jalapeno dip mix and 1/4 cup tomato sauce in a large mixing bowl.
Lightly stuff peppers with meat mixture. Drizzle 1 tbsp of the tomato sauce mixture from the dish onto the top of each pepper. Then place reserved tops back onto peppers. Cover the dish tightly with foil.
Bake in preheated oven for 1 hour.
Drizzle with a spoonful of pan juices and serve. Optional: Sprinkle shredded cheese on top.