Mexican Stuffed Bell Peppers

Directions

1. 1. Preheat the oven to 375°
   2. In a frying pan, add the ground turkey and lean beef. Cook the meat until it is browned and nearly done.
   3. While the meat is cooking, wash the peppers and cut the tops off. Scrap out the seeds and veins.
   4. Boil a large pot of water and add the peppers for about 5 minutes. This helps make them more tender. (This will make them more fragile when stuffing them but it’s so much better!)
   5. Gently pour the pot of water and peppers into a strainer and allow them to cool for a few minutes.
   6. Arrange the completely drained peppers upright in a 9×13” casserole dish.
   7. Using the same strainer, drain the fat off of the meat mixture. Return the meat to the pan and add ½ cup of water and 1 package of taco seasoning stirring to blend.
   8. Let simmer for a few minutes.
   9. Add the corn, rice, salsa, 4 ounces of tomato sauce, cumin, chili powder, garlic, cheese, salt, and pepper to the meat mixture and blend well.
   10. Gently fold in the black beans.

For the Homemade Sauce:

1. 1. Mix together the water, remaining tomato sauce, and all the herbs/spices and pour into the bottom of the baking dish surrounding the peppers, saving some for serving.
   2. Spoon the meat/rice mixture into each bell pepper to the rim.
   3. Evenly disperse any leftovers around the peppers.
   4. Cover with foil and place in preheated oven. Bake for 45 minutes to one hour or until the peppers are tender and meat mixture is hot.
   5. Turn the oven off and remove the dish from the oven. Remove the foil and sprinkle with cheese.
   6. Place back into the still warm oven to melt the cheese.
   7. Spoon some pre-made sauce onto each plate and place a stuffed pepper in the center.
   8. Garnish with cilantro and sour cream (optional)
   9. Serve and Enjoy.