Instructions

Preheat the oven at 400 F. Convection. Place bell peppers with the tops cut off on a baking tray. Rub with oil and dust with Salt & Pepper. Cook for 15-20 minutes, then when done, set aside to fill once filling is made.

Rice:
First wash rice in a colander and place wet rice into a pot with 2 cups of Vegetable stock and the can diced tomatoes, salt and 1 of the three cloves of garlic. Bring to boil and reduce heat to med-low and cover. Cook for 25 mins or until all liquid is gone. Once cooked, remove the cover of the pot and stir. Remove the rice into a large mixing bowl.

Taco Pack:
Add 2 cups of water and 1-2 T of oil to a pan or pot. Bring water to boil. Add Taco Pack contents to boiling water and stir. Reduce heat to medium. Let cook for 7-10 minutes until water evaporates, stir occasionally. Remove from heat and allow it to cool for 1-2 minutes.

Add Taco Pack to Rice and mix.

Red Sauce:
In a med temp pan, add 1 T of olive oil to the pan, Cut Onion into Apple wedge slices and add to the pan with the remaining 2 cloves of Garlic. Slow cook and turn once golden brown on each side. While this is cooking, boil water and place the dried chilies into a bowl. Once water is boiling, cover the chilies with water and cover the bowl with cellophane. Let hydrate, after five minutes remove the chilis onto a cutting board. Remove the stems and seeds. Add bother Onion & Garlic, and deseeded Red chilis to the blender. Make sure to add all the oil from the pan from the onions. Save pan or pot for blended sauce. Bland Sauce into smooth consistency. Place back in the same pan or pot and turn to low heat. Cook for 5 minutes.

Add Sauce to the bottom of a baking dish and fill Peppers. Top with your favorite cheese or a dusting of fresh cilantro.

Place Pepper back into the oven and bake for 10 minutes.

-Enjoy Chef Ko