Lauren's Mexican Stuffed Red Bell Peppers

READY IN: 1hr 5mins




  • Preheat oven to 350 degrees and start the rice cooking (you'll need 2 cups after cooking).
  • Arrange tomato slices across bottom of large, shallow baking dish; very lightly sprinkle with salt.
  • Wash bell peppers and cut in half lengthwise; remove seeds. Place halves in baking dish so that each sits on a tomato slice; very lightly sprinkle with salt.
  • Cook the hamburger over med-high heat with 1 tsp salt, onions and garlic; remove grease; add cumin and chili powder.
  • Cook the eggs (scrambled).
  • Combine the cooked eggs, cooked rice, cheese and hamburger mixture; spoon into each bell pepper half. (Optional: add an additional coating of cheese on top).
  • Refrigerate until ready to bake (within 2 days).
  • When ready to bake, pour 1/2 cup water into bottom of baking pan (don't pour directly onto tomatoes or bell peppers) and then cover entire pan tightly with aluminum foil.
  • Bake, covered, at 350 degrees for about 40 minutes, or until heated through and cheese is melted.