Lauren'S Mexican Stuffed Red Bell Peppers - cooking recipe

Ingredients

6 large red bell peppers, halved lengthwise
2 large tomatoes, sliced
1 lb ground beef
1 teaspoon salt
1 large onion, diced
6 fresh garlic cloves, minced
1 teaspoon cumin
1 tablespoon mild california chili powder
3 large eggs, scrambled
2 cups cooked rice
2 cups shredded monterey jack cheese
1/2 cup water

Preparation

Preheat oven to 350 degrees and start the rice cooking (you'll need 2 cups after cooking).
Arrange tomato slices across bottom of large, shallow baking dish; very lightly sprinkle with salt.
Wash bell peppers and cut in half lengthwise; remove seeds. Place halves in baking dish so that each sits on a tomato slice; very lightly sprinkle with salt.
Cook the hamburger over med-high heat with 1 tsp salt, onions and garlic; remove grease; add cumin and chili powder.
Cook the eggs (scrambled).
Combine the cooked eggs, cooked rice, cheese and hamburger mixture; spoon into each bell pepper half. (Optional: add an additional coating of cheese on top).
Refrigerate until ready to bake (within 2 days).
When ready to bake, pour 1/2 cup water into bottom of baking pan (don't pour directly onto tomatoes or bell peppers) and then cover entire pan tightly with aluminum foil.
Bake, covered, at 350 degrees for about 40 minutes, or until heated through and cheese is melted.