Southwest Chili Stuffed Peppers

INGREDIENTS

Approx. Yield: 100 half bell pepper portions

Ground beef	15 lbs.
Bella Rossa tomato strips	3 #10 cans
Spicelopedia’s Southwest Zesty Fiesta seasoning	2 ½ cups
Long grain rice, uncooked	8 lbs.
Water	7 quarts
Bell peppers, halved and deseeded	50 whole
RCI Monterey Jack Cheddar Blend, feather shredded	2 lbs.

STEPS

1. For the filling: In a kettle over high heat, cook ground beef until halfway cooked, breaking it up well as it cooks.
2. Add tomatoes, bring to a boil, then simmer for 15 minutes, stirring constantly.
3. Add seasoning, rice, and water. Mix well to combine.
4. Bring back to a simmer, then reduce heat to low. Cover and cook for 30 minutes, or until rice is fully cooked.
5. Remove filling from heat and set aside.
6. For the bell peppers: Scoop about 4 oz. of filling into each bell pepper half and place onto a hotel pan.
7. Top each stuffed pepper with shredded cheese.
8. Bake at 375°F for 15 minutes, or until heated through and cheese is melted.