INGREDIENTS
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4 bell peppers
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1 pound of 85 percent lean ground beef
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1/2 of a yellow onion, diced
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1 cup of canned enchilada sauce
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1 1/4 cup of shredded jack cheese
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3/4 cup of cooked (leftover) mexican rice
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salt and pepper
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sour cream and diced green onion for toppings
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