Mexican Stuffed Peppers

Directions

1. Preheat oven to 375°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in tomatoes and green chiles, rice mix and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 6-8 minutes.
2. Cut and discard tops from peppers; remove seeds. Place peppers in a greased 13x9-in. baking dish. Place 1/3 cup beef mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Bake, covered, 25 minutes.
3. Sprinkle with remaining 1 cup cheese. Bake, uncovered, until cheese is melted and peppers are crisp-tender, 5-10 minutes. If desired, top with minced fresh cilantro.