Mexican Stuffed Peppers Recipe

• 6 large Green Peppers
• 1 lb Ground Beef
• 1 Onion (chopped)
• 2 Garlic Cloves (minced)
• 1 cup Celery (diced)
• 2 cans (8 oz each) Tomato Sauce
• 15 oz can Kidney Beans (drained & rinsed)
• ½ tsp Salt
• 1 tsp Paprika
• 2 tbsp Chili Powder
• ½ tsp dried Oregano Leaves
• 1/8 tsp Pepper
• 1 cup Water

• Preheat the oven to 350 degrees F.
• Slice the top of the green peppers and remove the seeds. Set aside.
• Stir-fry the beef, onion, and garlic together in rendered fat until beef is brown and onion is tender, whisking to crumble the beef.
• Drain properly and add celery, 1 can of tomato sauce, kidney beans, salt, paprika, pepper, oregano, and chili powder.
• Simmer over medium heat for 5 minutes, stirring frequently. Remove from the heat. Cool for 5 minutes.
• Stuff the green peppers with prepared mixture.
• Arrange peppers in a baking dish. Combine 1 cup of water along with another can of tomato sauce and pour over and around the peppers.
• Bake for 30-40 minutes at 350 degree F until peppers are tender. Serve as side dish.