Texas Music and Food: Stuffed Bell Peppers

"The Best Super Cheesy Stuffed Bell Peppers"

2 pounds ground chuck

1 large onion diced

1 green bell pepper pepper

4 garlic cloves minced

2 cans tomato soup

1 can Rotel

1 large block medium cheddar cheese; grated ( I am all about Tillamook medium cheddar, it's the best!!!)

Deli Deluxe American cheese slices -optional (top peppers with this first and cheddar on top of American)

4 cups cooked rice

(or omit rice and add 4 cups of your favorite steamed veggies, beans, or other grains. I love steamed squash and zucchini instead of rice, but make sure to drain all the water out before adding into the mix)

Pat of butter

Creole seasoning to taste

Salt and white pepper

(A dash of Tabasco never hurt anybody)

6-8 Assorted color bell peppers

(Poblanos are very tasty in this recipe)

Cut tops of bell peppers and hollow out. Submerge in a pot of water and boil for 15-20 minutes to soften.

*poblanos only need around 5 minutes

(This would be the time to cook your rice, or do the boil the bag, or whatever)

In a large skillet, set to medium heat, throw in butter, ground beef, onion, and bell pepper, garlic, season with creole seasoning, and cook until beef is brown.

After beef is nice and brown, drain most of the fat off, and then add soups and rotel. Season with some more seasonings, salt and pepper, and TASTE.

Bring to medium high heat and simmer for 5 minutes. Taste again!

Add rice, stir, then add 2 handfuls of grated cheese. Taste, and adjust seasonings as needed.

In a casserole dish or large cast iron pan, stuff peppers and stand them up side by side. (If I have extra filling, I scoop it into the dish to help the peppers stand up)

Top with cheese and bake at 350 until cheese is golden and bubbly.