Southwestern Stuffed Peppers
By Mary-10
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
Details
Preparation
Step 1
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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