1lb very lean ground beef
1 medium white onion, diced
1 jalapeno, diced (optional)
2 cloves garlic, diced
6 green peppers, tops sliced off and ribs and seeds removed from inside
1 jar salsa
1 C brown rice
1 tsp Cumin
2oz cream cheese
Shredded cheddar cheese
Preheat oven to 375 degrees
Bring large pot of water to a boil on the stove (I use my spaghetti pot for this)
Brown ground beef in large, deep skillet. While ground beef is browning, drop peppers in boiling water. Allow to boil 2-3 minutes, remove and drain as much water as possible and place in a 13×9 pan.
Stir in brown rice and cumin, and cook for 1 minute. Stir in jar of salsa and water, bring to a boil and then simmer until rice is done, 5-6 minutes.
Add in cream cheese and stir thoroughly until melted and combined. Taste and add salt, pepper or more cumin as needed.
Spoon beef and rice mixture into peppers in 13×9 pan, with any extra filling spooned into pan around the peppers. Top with as much cheese as you’d like. Bake 10-12 minutes or until cheese is melted.