Cheesy Chipotle Stuffed Peppers

I've eating a few recipes for stuffed peppers and just couldn't find the right one- some are so watery, some lack flavor, and some are stuffed with filler, unhealthy ingredients.

I always hear people going on and on about stuffed peppers so I was determined to make a winner that was popular in my house and for my followers to enjoy.

I decided to combine the pros from all the recipes I've tried up to this point, and of course, 
make sure its fix-approved. And the results turned out great- try it for yourself! 
The spice was just right and it brought a whole new meaning to our typical Taco Tuesdays. :)

Stuffed Peppers

Yield: 4 peppers

Fix Portions (per pepper): 2 green, 1 red, ½ yellow, ½ blue

Ingredients

• 4 bell peppers (color of your choice)
• 1 pound lean ground beef or turkey
• 1 can Original Rotel
• 2 garlic cloves, finely minced
• 1 green container (about 1 cup) onions, chopped
• 2 yellow containers (about 1 cup) cooked jasmine rice
• 2 blue containers shredded cheese (I like Kraft triple cheddar)
• 1 tsp each ground cumin, paprika, black pepper, garlic powder,  onion powder, montreal steak seasoning
• 1 tbsp chipotle tabasco (more or less to taste)
• ½ tsp salt (optional)

Directions

1. Cook rice according to package instructions
2. In a skillet with a little EVOO, saute onion and garlic until tender.
3. In same skillet, brown ground meat.
4. Meanwhile, chop the tops off bell peppers. Heat a large pot of water to boiling.
5. Boil peppers for 3-5 minutes and remove. Drain on paper towels
6. Open can of Rotel tomatoes and separate the tomatoes from the juice/sauce its in-  but save the juice and spread it in the bottom of a small glass baking dish.
7. In a large mixing bowl, combine ground meat, sauteed onions/garlic, 1 blue container cheese, 2 yellow containers rice, Rotel, tabasco, and seasoning. Mix well.
8. Fill each pepper with mixture. Top with remaining 1 blue container cheese.
9. Bake at 325 for 20-25 minutes