Jenny’s Homemade Beef Chili–Stuffed Peppers

1  lb.		ground angus beef
1  cup		Vidalia onion small
1  packet		McCormick Original Chili Seasoning Mix
1-1/3  bags		Success Boil in Bag Jasmine Rice
1-1/2  ounces		Tutturosso tomato paste
15-1/4  ounces		black beans drained and rinsed
14-1/2  ounces		Hunt's Fire Roasted Diced Tomatoes
8  ounces		Colby cheese shredded
5		Red Bell Peppers

Tip: Click on the ingredient links to learn the nutritional information for all the Jenny’s Homemade Beef Chili–Stuffed Peppers ingredients. The serving size for any ingredient in Jenny’s Homemade Beef Chili–Stuffed Peppers may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

I had 1.5 cups meat/bean/tomato mix leftover, so counts are a bit higher than actual. I also made 2 bags of rice, but only used 1/3 of 2nd bag.

Preheat oven to 350
Slice peppers in half, prepare for stuffing
Roast 20-25 minutes prepare rice per box directions
Dice onion and sauté in pan till translucent
Add beef and brown in pan
Add spice mix, tomato BBB paste and diced tomatoes with juice and stir together
Add drained beans
Season to taste
In new bowl, add rice, 1 cup cheese, 3 cups meat/bean mixture and combine
Stuff each pepper half with 1/2 cup mixture (Will be mostly level)
Divide remaining cheese evenly on each stuffed pepper half.
Bake 20 minutes at 350 or until heated through and cheese is melted as preferred