Mexican Stuffed Peppers

I made this for dinner last night and it was so good!  And easy, which is always a plus.  I cut the peppers in half instead of stuffing them whole (they cook faster) and used a mix of red and green peppers.  I used a 4 cheese Mexican blend in the meat and as the topping, but I think Velveeta would be just as tasty and melt nicely.



The finished product.  You can hardly see the filling under all that melted goodness, but we love cheese!



1 lb. ground beef
1 onion, chopped
1 package of taco seasoning
1 cup instant rice, cooked
4-5 peppers
1/4 cup salsa
1/4 cup water
1 cup cheese

Heat oven to 400.  Brown meat with onions in skillet on medium heat.  Stir in taco seasoning mix and water per directions on packet.  Simmer for 5 min.  Stir in rice and let stand.  Meanwhile, cut tops off peppers and discard seeds.  Mix salsa and 1/4 cup water in bottom of baking dish.  Add 1 cup of cheese to meat mixture; stir.  Spoon mixture into peppers and top with remaining cheese.  Cover and bake 35 to 40 min. or until peppers are tender.