Stuffed Baby Bell Peppers with Rice

By Vicki Shah

Ingredients:

Colorful baby bell peppers

rice

garlic

onions

lime

jalapeño

red kidney beans

taco seasoning

Valentina hot sauce (or your favorite Mexican hot sauce. Enchilada sauce works well too!)

Instructions: Cut the tops off your baby bells and pit them. Try to keep them as whole as possible. Make rice, then in a separate saucepan, saute garlic, onions and add in chopped red kidney beans and minced jalapeno. Add in rice and season with lots of hot sauce, taco seasoning, 1 whole lime and salt to taste. Stuff into the peppers. Place in a buttered baking pan and bake at 350 for 30 minutes. Take it out, add some cheese on top!

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