Stuffed Bell Peppers
6 medium green or red peppers
1 lb. ground beef
1 small onion, chopped
1 can (15.5 oz.) chili beans, un-drained
1 can (10 oz.) diced tomatoes and green chilies, un-drained
1 tsp. chili powder
1/4 tsp. pepper
1/4 tsp. cayenne pepper
3/4 cup shredded Cheddar cheese
Cut tops off peppers and remove seeds.
Place peppers in a large pot and cover with water. Bring to a boil; cook until crisp-tender, about 5 minutes. Drain and rinse in cold water; set aside.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans, tomatoes, chili powder, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Spoon meat mixture into peppers; place in an un-greased 3-qt. baking dish. Cover and bake at 350°F for 25 minutes or until heated through. Sprinkle with cheese. Serve and enjoy