MEXICAN STUFFED PEPPERS WITH RANCHERO SAUCE

Steps:

• 1. Cut tops off bell peppers and de-seed. Save tops.
• 2. 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.
• 3. Add the ground beef, onion, and bell pepper pieces to a 4 or 5-quart Dutch oven.
• 4. Brown and drain grease. Preheat the oven to 350.
• 5. 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.
• 6. Add the cooked rice after simmering. Turn to the lowest setting or turn off the stove.
• 7. Next prepare the ranchero sauce. In a large skillet, add butter and melt. Saute the 1/2 chopped onion in butter.
• 8. Then sprinkle in the flour in (you may not need all of it). Stir like making a gravy.
• 9. Add the can of Rotel tomatoes and keep stirring.
• 10. 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.
• 11. 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).
• 12. Next, pour some of the ranchero sauce over each pepper.
• 13. As an option, add a slice of American cheese over each pepper.
• 14. Pour the remaining ranchero sauce in the baking dish to flood the pan.
• 15. Bake for about 30 minutes.