Mexican Stuffed Peppers
4 green bell peppers
2 lbs. ground beef
1 small onion diced
1 can drained rotel tomatoes
1 can drained black beans
1 large package shredded Mexican cheese
2 Tablespoons Taco Seasoning
Salt and pepper to taste
Red chili pepper flakes
2 Tablespoons cayenne oil
Half the bell peppers. Seed, and remove stems.
Mix all remaining ingredients using half the bag of cheese in bowl. Mix well.
Drizzle cayenne oil into bottom of each pepper half.
Fill each pepper with meat mixture. Bake in a preheated 350 degree oven for 35 minutes. Then top peppers with remaining cheese. Bake until cheese is melted.
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