Stuffed Peppers
A quick recipe . . .

6 large peppers-green,red,yellow
1 lb ground beef
¼ cup vegetable oil
½ cup sofrito
1 cup tomatoes, diced
1 cup spanish rice,un-cooked
Salt & Pepper to taste
1 cup shredded Jack/Cheddar cheese (for the mixture)
½ cup shredded Jack/Cheddar cheese (for garnish)

Cut tops from green peppers Cook peppers, uncovered, in boiling water for 5 minutes. Turn peppers over to drain well.

In a skillet cook sofrito in oil for about 3 minutes or so. Add ground beef and cook until meat is brown. Add 1 cup cooked rice (any kind of rice, left overs are perfect here). Continue to cook for about 5 minutes or until everything is hot. At this point you can add cheese to the mixture (if you like cheese in your peppers).

Stuff peppers with mixture. Decorate the tops with tomatoes or add shredded cheese on top.

Place in a 10x6x2 baking dish. Bake at 350 degrees until cheese melts.