Preheat oven to 375°.
While oven is preheating, trim the caps off the bell peppers and remove the stem/seeds. (KISS Tip– if you find an abundance of seeds coating the inside of the pepper, rinse the seeds out at the kitchen sink.)
Place peppers in a ceramic or glass baking dish. Pour 1 cup of water in the base of the dish, cover tightly with foil and bake for about 12 minutes.
While peppers are par-baking, prepare the meat and mushroom mixture by browning the ground beef over medium heat for 7-8 minutes or until no longer pink. Drain any grease and add 1 package of Mexican Let’s Blend, mixing together over low heat. Mix in the steamed rice.
Let peppers cool slightly (just so you don’t burn your hands) before sprinkling 1 tablespoon of shredded Mexican cheese at the bottom of each pepper. Begin to spoon the filling in each pepper; there should be just enough to fill to the top.*
Bake uncovered for an additional 20-23 minutes until peppers can be easily pierced with a fork and aren’t too al dente (no need to remove the water in the baking dish).
Remove from oven and let cool for 5 minutes before topping with avocado, cilantro or any of your favorite taco-style toppings**!