Looking for an easy way to make dinner while also juggling energetic kids at home? No problem!
This quick Tex Mex Stuffed Peppers recipe from Chef Jean-Paul Bourgeois is a great way to include the whole family.
Bourgeois, who shared his recipe with "Good Morning America," said any type of pepper and canned tomato product can be substituted -- just use what's in the pantry. Get the full recipe and more of his tips below.
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Cook 1 cup of white rice (yield 2.5 cup cooked) Cook ground meat in a skillet until completely brown. Drain liquid. Add onion and garlic and cook for an additional 5 minutes. Add seasoning and tomato sauce. Cook for 15 minutes. Remove from heat.
Combine cooked ground meat mixture and rice and mix thoroughly. Stuff that mixture inside of the poblano peppers.
In a baking dish add half of your tomato salsa on the bottom.
Place your stuffed peppers into the casserole dish and add some more sauce on top. Reserve some sauce for later.
Cover the baking dish and bake at 375 degrees for 45 minutes or until the peppers are easily pierced with a knife.
Remove lid, add remainder of sauce and sprinkle with shredded cheddar cheese.
Put back in the oven, uncovered for 20 minutes and allow the cheese to melt.
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