Ingredients

The following ingredients have 7 Servings
  • 2 pound(s) ground beef
  • 6 large bell peppers
  • 1 large onion chopped
  • 2 package(s) taco seasoning
  • 2 small cans tomato sauce, 8 oz each
  • 3 cup(s) cooked white rice, can cook it in chicken broth (1 1/2 cups uncooked rice if cooking in broth, optional)
  • 2 can(s) water using the tomato sauce cans
  • 1/4 cup(s) velveeta cheese melt with milk and sour cream semi thick (cheese sauce)
  • RANCHERO SAUCE
  • 1/4 cup(s) margarine
  • 1/2 small onion chopped
  • 1/4 cup(s) flour
  • 3 cup(s) knorr's chicken bouillon broth (use the builoon with 3 cups of water prepared per package directions)
  • 1 can(s) mild rotel tomatoes or rotel with cilantro and lime or the fire roasted
  • - salt and pepper, to taste

Instruction

  • Cut tops off bell peppers and de-seed. Save tops.
  • Place the peppers in a large pot of hot water and allow them to cook a bit on medium-low heat until tender while everything cooks, about 10 minutes. Not soggy, you still want them to stand.
  • Add the ground beef, onion, and bell pepper pieces to a 4 or 5-quart Dutch oven.
  • Brown and drain grease. Preheat the oven to 350.
  • Add the taco seasoning, tomato sauce, and 2 tomato sauce cans of water to the meat. If too dry, add a little bit of extra water. The goal is the consistency of a Mexican jambalaya. If desired, you can add a bit of chili powder and cumin. Let simmer for the flavors to meld together.
  • Add the cooked rice after simmering. Turn to the lowest setting or turn off the stove.
  • Next prepare the ranchero sauce. In a large skillet, add butter and melt. Saute the 1/2 chopped onion in butter.
  • Then sprinkle in the flour in (you may not need all of it). Stir like making a gravy.
  • Add the can of Rotel tomatoes and keep stirring.
  • A little at a time, add the 3 cups of chicken broth until all blended and until it starts to thicken. You may not need all the broth.
  • Place the peppers in a 9X13 baking dish. Then fill them with the meat and rice mixture, almost overfilling them (you may have some mixture leftover).
  • Next, pour some of the ranchero sauce over each pepper.
  • As an option, add a slice of American cheese over each pepper.
  • Pour the remaining ranchero sauce in the baking dish to flood the pan.
  • Bake for about 30 minutes.