Ingredients

• 2 pounds Certified Hereford Beef ground beef, browned and drained

• 1 white onion, chopped fine

• 1 package Knoor Spanish Rice - 5.6 ounce package

• 2 teaspoon(s) Howie's Cajun Dust Seasoning or Cajun Seasoning (optional)

• 4 cups water

• 1 - 10 ounce can Rotel Mexican Style Tomatoes with lime and cilantro

• 8 green or assorted red or orange bell peppers, coared and parboiled (boiled for 5 - 10 minutes until slightly softened)

• 1/2 cup Velveeta Cheese or fresh grated cheddar cheese

Instructions

• Prepare bell peppers by cutting off tops and removing inner core and seeds. Discard top of bell peppers or freeze for later use with other recipes.
• Place bell peppers in a large pot of water and bring to a boil for five to ten minutes. You'll want peppers soft, but not cooked through. Drain bell peppers and place in a lightly greased oven safe dish that will house them tightly. You do not want you bell peppers to tip over, so stack the bell peppers close together,
• Brown ground beef and chopped onion and drain all leftover grease/liquid.
• Add 4 cups water to the ground beef mixture and Knorr Fiesta Sides Spanish Rice along with Howie's Cajun Dust Seasoning or any Cajun seaoning or All Seasoning Spice.
• Cook ground beef and rice mixture on medium heat for ten minutes until most of the water is gone. Drain if there is any liquid left over with a spoon.
• Add Velveeta Cheese or fresh grated cheddar cheese and blend until melted in mixture.
• Carefully spoon meat and rice mixture in each bell pepper until they are topped off and full. Cover dish with foiil.
• Bake stuffed bell peppers on 375 degrees for 35 minutes or until tops are browned and rice looks 'puffy' or cooked.
• Remove foil and top with extra grated cheddar cheese and serve. This is optional if you are not a cheese lover.