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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 bell peppers (green) cored and seeded |
1/2 pound(s) ground beef |
2 tablespoon(s) chopped onion |
1 (8) ounce(s) canned tomato sauce |
1 cup(s) dried bread crumbs |
1 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
1 cup(s) queso fresco crumbled |
1 container(s) pico de gallo |
Directions:
1. Preheat oven to 350. Spray baking dish. Cut a thin slice from the stem end of each green pepper. Pull out the core and seeds, rinse. Add peppers to a pan of boiling water and simmer for 5 minutes. Drain well and set aside.
2. In skillet, cook beef and onion until mostly browned with a little pink left. Stir in tomato sauce, crumbs, salt and pepper.
3. Stuff the peppers lightly with the meat mixture and put the tops on. Stand them upright in the baking dish. Cover the dish with foil and bake for 35 mins. Remove foil and bake 15 minutes. To serve-sprinkle each pepper with queso fresco and top with a spoonful of pico de gallo.
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