The nice thing about Stuffed Peppers is that you can make them as mild or spicy as you would like! And for those in the house that don't really care for peppers, I usually shape the extra meat mixture into a small loaf pan and bake it in the oven while the Stuffed Peppers are baking. So good with some Spanish Rice!
I cook my peppers in tomato sauce - under the peppers and just enough for the peppers to simmer in the sweet tomato sauce while they are baking - keeps everything moist and flavorful!
It takes about 15 minutes to have this completely prepared and ready for the oven. You can either prepare with your peppers "standing up" to serve 6 to 8, or cut the peppers in half and lay them horizontally in a baking pan - which will make 12 to 16 servings.
Ole! Hope that you enjoy this delicious Mexican feast as much as we do!