Southwestern Stuffed Peppers

Southwestern Stuffed Peppers
Southwestern Stuffed Peppers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup long grain white rice

  • 1

    tablespoon olive oil

  • 6

    scallions, thinly sliced, white and green parts separated

  • 1/2

    pound ground beef chuck

  • 1

    cup frozen corn

  • 1-4.5 ounce can chopped green chilies

  • 1

    teaspoon ground cumin

  • 4

    ounces Monterey Jack cheese grated (1 cup)

  • Kosher salt and black pepper

  • 4

    large bell peppers, halved lenghtwise, ribs and seeds removed

  • 1/2

    cup lowfat Greek Yogurt

  • Salsa for serving

Directions

Heat oven to 375 degreesCook rice according to the package directions Heat the oil in a large skillet over medium high heat. Add scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink (3 to 5 minutes). Stir in the corn, chilies,cumin, cooked rice, 1/2 cup of Jack cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper Arrange the bell peppers cup side up in a 9 x 13 pan. Divide the beef mixture among the bell peppers and 1/2 cup water to the dish Tightly cover the dish with foil and bake until the bell peppers are soft (30 to 40 minutes) Uncover sprinkle with the remaining 1/2 cup of Monterey Jack cheese and bake until browned (5 to 7 minutes) In a small bowl whisk together the yogurt and 1/4 cup of water Drizzle over the bell peppers and top with the salsa an scallion greens

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