Southwestern Stuffed Bell Peppers


1 lb lean ground beef
1/4 cup chopped onion
1 (1 1/4 ounce) package taco seasoning mix
1 egg, beaten
2 cups cooked rice
4 -6 bell peppers
1 (19 ounce) can diced tomatoes
1 (15 -16 ounce) jar salsa
shredded cheddar cheese
sour cream

1 Combine beef, onion, seasoning mix and egg in a large bowl.
2 Add rice and mix well.
3 Cut peppers in half lengthwise; remove seeds and membrane.
4 Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
5 Place peppers, cut side up, on top of the tomatoes.
6 Spoon beef mixture into peppers, mounding as necessary.
7 Top each pepper with salsa.
8 Bake in preheated 375F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
9 Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
10 Serve with sour cream and additional salsa.