Green Chile Pepper Dip is an indispensable cream cheese based product that I keep on hand for when friends stop by out of the blue. Whenever I reach for a product from Robert Rothschild Farm, I know I’m going to get superior taste, quality, and value, and when I’m in gourmet mode, it’s often my first choice!

Ingredients:

• 1 1/2 lb. ground chuck- browned and drained
• 1/2 packet of Lipton Onion Soup Mix
• 1 can petite diced tomatoes-drain liquid but reserve
• 1/2 cup minute rice
• 1/4 cup Robert Rothschild Green Chile Pepper Dip
• 4 large bell peppers any color- cut off tops and remove seeds
• 1/3 – 1/2 cup mozzarella cheese
• Kitchen timer with alarm

Instructions:

Set  a large pot of water onto boil and DO NOT add salt or oil.  Prepare rice according to package except substitute the juice from tomato’s for water, but add water to reach proper volume of liquid.  Combine the beef, onion soup mix and tomato’s in skillet.  Heat on low. Using tongs, gently lower bell peppers into boiling water and set kitchen time for 5 minutes.  Combine the Green Chile Pepper Dip, meat mixture and rice and stir well.  Remove bell peppers form water and set into oven safe casserole dish.  Stuff with meat mixture and sprinkle mozzarella cheese on top. Bake until cheese is melted and ENJOY!