Mexican-Style Stuffed Peppers

These were fun to make.

6 medium green bell peppers
1 lb lean ground beef
1/3 c chopped onion
1/3 c chopped celery
3 c cooked rice
1-1/4 c salsa, divided
1 tbsp chopped green chilies
2 tsp chili powder
1/4 tsp salt
1 c shredded red-fat Mexican cheese blend

Cut the tops off peppers and remove all the seeds. Pour about 2 inches of water in a large pot and bring to a boil. Add peppers, cover, and cook 3-5 minutes. Remove peppers and rinse in cold water. Cook rice according to kg directions. Preheat oven to 350 degrees. In a large skillet, brown ground beef along with celery and onions. Stir in cooked rice, 1 c salsa, chilies, chili powder, and salt. Spoon into peppers. Place peppers in a 9x13" cooking dish sprayed with cooking spray. Add 1/4 c water to dish and cover with foil. Bake for 45 minutes. Remove from oven and add salsa and cheese to the top of peppers. Return to oven and bake uncovered for an additional 3-5 minutes or until cheese is melted.

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