Spanish Style Stuffed Peppers

Ingredients
- 8 green bell peppers
- 1 pack of lean ground beef
- 1 can of diced tomatoes with chiles
- 1 packet of dry fajita mix
- 4 garlic cloves
- 1 medium spanish onion
- 2 bags of yellow spanish rice
- 1 small jar (or can) of sliced green olives
- Mexican style shredded cheese

Prep- 20 min
- cut off the top of each pepper, and remove the inside.
*TIP:  to get your bell peppers to stand straight up, lay it on it's side and cut an edge to the longer ends of the pepper.  This will keep them straight in the pan, and even after they're cooked when they're being served.  
- cut the onion and garlic into small pieces, and mix with the diced tomatoes

How-To- 40 min

Rice:  Follow the instructions that are on the bags of rice.  Once the rice is completed, place in the jar of olives (juice and all), and stir.

Meat:  Place a table spoon of olive oil into the pan, and then place the beef in once the pan is hot.  Ground the beef around with a spatula, and then add the fajita seasoning mix.  Once the meat is almost done, place in the onion, garlic, and tomatoes- stir together- simmer on medium heat.

Once everything is done, place a layer of rice in the bottom of each pepper.  The rice should spread pretty evenly between all of the peppers.  Next, place some of the shredded cheese over the rice.  Then, evenly place the beef mixture next over the cheese (all of it should be used among all 8 peppers).  Lastly, top each pepper off with the shredded cheese, and place in the oven for about 15-20 min.  The longer you bake them, the softer they will be.  Remove from oven, and enjoy!