Peppers – Stuffed Southwestern Style

By CathyD

Found on keyingredient iPad app. Submitted by SonjaK.

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, grated (1 cup)
• Kosher salt and black pepper
• 4 large bell peppers, halved lengthwise, ribs and seeds removed
• 1/2 cup lain low fat Greek yogurt
• Salsa, for serving

Details

Adapted from keyingredient.com

Preparation

Step 1

1. Heat oven to 375 degrees. Cook the rice according to the package direction.

2. Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink, 3-5 minutes. Stir in the corn, chilies, cumin, cooked rice, ½ cup of the Monterey Jack, ½ teaspoon salt and ¼ teaspoon black pepper.

3. Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish or pan. Divide the beef mixture among the bell peppers, add ½ cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30-40 minutes. Uncover, sprinkle with the remaining ½ cup of Monterey Jack, and bake until browned, 5-7 minutes more.

4. In a small bowl, whisk together the yogurt and ¼ cup water, Drizzle over the bell peppers and top with the salsa and scallion greens.