Stuffed peppers

Stuffed peppers !!! 

5 peppers

1/2 red onion

1/2 yellow onion

1/3 # hamburg

1 cup rice

1 can diced olive garlic tomatoes

2 T Green chili cholula 

1 t Siracha

2 T sugar

1 t salt

Ground black pepper

1 T worstechire 

4 oz Mozzarella cheese 

(Optional, some peppered goat cheese would've made this! Inside the stuffing mix) 

Cook the rice, and open the can of tomatoes, combine. 

Cook the beef and add to rice mixture. 

Then cook the onions chopped up with one of the peppers. (I had some pepper picez in the fridge so I got some nice colors, but overall it was about one pepper worth.) 

While peppers and onions cook, (preferably in pan beef was cooked in after fat was drained) ready your peppers for stuffing in a 9x13 pan with about 1/2 cup water and 1/3 cup oil in the bottom. 

I used some sunflower chili oil!! 

(There's differs ways to prep the peppers, I like to get the most bang for my buck, and more peppers to stuff!! So I cut them lengthwise and deseed them, versus just cutting off the tops and filling them up!)

Add the cooked peppers and onions to the rice mixture and combine all that's left, cholula, pepper, salt, & sugar. & what nots. 

Stuff peppers generously! Pack it in! That baby shrinks up in the oven! 

Then bake at 400 for 20 minutes. Take out, cover with tinfoil, and bake for another 20. 

(I only had a spoonful of filling leftover, but this can depend on how great your peppers are! Go big or get more!)

Then add the mozzerella, remove the foil, and bake about 8-12 more minutes, depending on how you like your cheese colored!! 😁

Then! Eat em'up!!!