– 4-5bell peppersa variety of color – 2tablespooncanola oilor vegetable oil – 1/2lblean ground beef – 1/2lbground pork – 1yellow oniondiced – 4clovesgarlicminced – 2tablespoonstaco seasoning – 2cupstomato sauce – 14oz candiced green chile – Salt and Pepper – 2cupscooked ricewhite or brown – 1cupenchilada sauceor more tomato sauce – 2cupsMexican blend cheesedivided
Remove bell pepper seeds and wash. Set aside after halving lengthwise. Add oil to a large skillet over medium-high heat. When oil is heated, add onion and stir for 1 minute. Add garlic and sauté 30 seconds more.
Break up ground beef and pork with a wooden spoon and heat until no longer pink. Grease drain.
Mix taco seasoning, tomato sauce, and diced green chilies. Salt & pepper to taste. Stir and simmer for 2-3 minutes, then transfer to a large bowl.
Mix in cooked rice and 1 1/2 cups cheese. Fill and squeeze bell pepper halves with mixture with a spoon. Place them in the baking dish.
Cook 15 minutes under foil. Remove from oven, discard foil, and evenly distribute enchilada sauce between pepper halves.
Sprinkle remaining 1/2 cheese on top and bake 20 minutes. Top with cilantro and sour cream.