Mexican Stuffed Peppers

1 box (6.8 ounces) Spanish rice mix

2 tablespoons margarine or butter

1½ pounds ground sirloin

1 small onion, finely diced

1 jalapeño pepper, finely diced (remove seeds and membrane for milder heat)

2 cloves garlic, minced

2 teaspoons chili powder

2 teaspoons ground cumin

2 teaspoons dry adobo seasoning (such as Goya)

4 bell peppers, any color

1 can (28 ounces) pureed tomatoes

Shredded cheddar or Mexican cheese blend, optional

½ cup black beans and/or ½ cup corn, optional

Heat oven to 350 degrees.

In large skillet over medium-high heat melt 2 tablespoons margarine or butter and saute rice-vermicelli mixture until vermicelli is golden brown. Stir in 2¼ cups water and seasoning mix; bring to a boil over high heat. Cover; reduce heat to low and simmer 9 minutes. (Mixture will still be very soup and not fully cooked.)

Meanwhile, in a large saute pan brown the ground beef; drain all but 1 tablespoon of drippings. Add onion, jalapeño and garlic and cook until translucent. Add the Spanish rice, chili powder, cumin and adobo. Add one-third of tomato puree and black beans or corn, if using. Stir well. Simmer on medium 5-10 minutes.

Slice tops off peppers and remove seeds and membranes. Save the tops for presentation, or chop them and add to your rice mixture. Slice the bottoms slightly so they stand firmly. Pour another third of the tomato puree into the pan. Stuff peppers with beef and rice mixture and place in pan. You should have about 2 cups of filling left over (see note).

Drizzle peppers with remaining tomato puree. Cover pan tightly with foil and bake 35-40 minutes or until rice is cooked and peppers are tender crisp. Remove foil and top with cheddar cheese or Mexican cheese blend if desired; return to oven until melted.

Cook's note: Reserve leftover filling for Mexican Lasagna-style Enchiladas (see accompanying recipe).