Serves: 2 
Ingredients

• 1/3 -1/2 pound lean ground beef
• 2 1/2 bell peppers (I usually get 1 large pepper for my husband and 1 medium pepper for me)
• 1 tablespoon olive oil
• 1/3 sweet onion, diced
• 1 garlic clove, diced
• 1/3 box Knorr/Lipton taco rice or mexican rice
• 1/2 can enchilada sauce or 1/2 can diced tomatoes
• 1 cup shredded Mexican flavored cheese

Directions
1. Preheat oven to 350 degrees F.
2. Cut the tops off of 2 peppers and clean out. Place in boiling water for 7 minutes, then let dry.  Dice half of the third pepper.
3. Heat olive oil over medium heat. Saute onion, garlic and diced pepper in olive oil for about 5 minutes.
4. Remove vegetables and brown ground beef until no longer pink. 
5. Add back vegetables and can of tomatoes. 
6. Cook rice according to directions. Add rice to meat mixture. Stir in cheese.
7. Stuff peppers and lightly sprinkle additional cheese on top. 
8. Put peppers on a pan and place in the oven.  Bake for 15-20 minutes; serve.

* Tip -- ground beef can also be substituted for lean ground turkey