Summer Stuffed Bell Peppers

Summer Stuffed Bell Peppers

This recipe is easily doubled or tripled for a crowd.
1 cup chopped fresh tomatoes
1 tsp. chopped fresh cilantro (1/8 tsp. dried cilantro)
1 jalapeno pepper, seeded and chopped (optional)
1/2 clove garlic, finely minced
1/2 tsp. dried oregano
1/4 tsp. ground cumin
6 ounces lean ground beef
1/2 cup cooked long grain rice
one egg white
2 Tbs. finely chopped onion
salt and pepper to taste
2 large bell peppers, any color, washed, cut in half lengthwise, and seeded
4 sheets (12×12â€?) heavy duty foil, lightly sprayed with nonstick cooking spray
Preheat oven to 400o. Combine: tomatoes, cilantro, jalapeno peppers, garlic, oregano, and cumin in small bowl and stir together. Set aside.
Thoroughly combine beef, rice, egg, onion, salt and pepper to taste, in a large bowl. Stir in 2/3 cup of tomato mixture. Spoon filling evenly into pepper halves.
Place each pepper half on foil sheet, double fold sides and ends of foil to seal packets. Place packets on baking sheet.
Bake 30 minutes or until meat is done, and the peppers are tender. Remove from oven. Carefully open on end of each packet to allow Hot steam to escape. Open packets and transfer pepper halves to a serving plate. Serve with remaining tomato mixture.
Caution: Jalapeno peppers can sting and irritate the skin; wear rubber gloves when handling jalapeno peppers and do not touch your eyes. Wash hands after handling the jalapeno peppers.