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Southwest cream cheese, Mexican rice and shredded pork, all stuffed into a red pepper. YUM!
First, make your Southwest Cream Cheese by adding 2 tablespoons of Southwest seasoning (or you can substitute a combination of cumin, garlic and chili powder) to 4 ounces of spreadable cream cheese. Refrigerate until ready to make supper, pulling it out of the refrigerator 20 minutes ahead of time to soften up a bit.
Make Mexican rice: In a large skillet over medium heat, saute rice in hot oil until slightly browned. Add the onion, garlic and salt. Cook over low heat until onion is tender. Add tomatoes, cook over medium heat until softened. Add broth; cover and simmer until water is absorbed.
Cut each red pepper in half vertically (from the stem straight down). Remove seeds and pop off the green top. Place in a large pot of salted water, bring to a boil and allow peppers to cook for 5-7 minutes or until starting to soften. Then remove them from the water, drain and cool.
Meanwhile, prepare meat of your choice or grab whatever is leftover in the fridge.
Spread each pepper with 1 Tablespoon (or more to taste) of seasoned cream cheese. Add shredded meat, Mexican rice and top with cheese, filling pepper just to the brim.
Place peppers on a baking sheet and bake at 350F for 15 minutes or until cheese is melted.
Serve hot with sour cream or guacamole on top.
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