'Southwest Stuffed Peppers'
Source: Taste of Home
8 medium green peppers
1 pound lean ground beef
1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
1-1/2 cups water
1 envelope (5.4 ounces) Mexican-style rice and pasta mix
2 cups (8 ounces) shredded Mexican cheese blend
Heat oven to 375. Cut tops off peppers and remove seeds. In a Dutch oven or large pot, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
In a large skillet, cook beef over medium heat until no longer pink; drain. Add the diced tomatoes, water and pasta mix. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until liquid is absorbed.
Place 1/3 cup rice mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Place in a greased 13 x 9 baking dish. Cover and bake for 25 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until the cheese is melted and peppers are tender.