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Southwestern Stuffed Bell Peppers 

1 lb lean ground beef
1/4 cup chopped onion
1 (1 1/4 ounce) package taco seasoning mix

1 egg, beaten
2 cups cooked rice
4-6 bell peppers
1 (19 ounce) can diced tomatoes
1 (15-16 ounce) jar salsa
shredded cheddar cheese
sour cream 

Combine beef, onion, seasoning mix and egg in a large bowl.
Add rice and mix well.
Cut peppers in half lengthwise; remove seeds and membrane.
Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish.
The liquid from the tomatoes will reduce during cooking, so add about a cup of water.
This also helps make the peppers softer.

Place peppers, cut side up, on top of the tomatoes.
Spoon beef mixture into peppers, mounding as necessary.
Top each pepper with salsa.
Bake in preheated 375F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.

Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts; less than a minute.
Serve with sour cream and additional salsa.



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