Southwest-style Stuffed Peppers

By ccavins

Ingredients

• 2 large green sweet peppers
• 8 ounces lean ground beef
• 1/4 cup chopped onion
• 1 14 1/2-ounce can low-sodium tomatoes,
• undrained and cut up
• 1/2 cup water
• 1/2 cup long grain rice
• 1 4 1/2-ounce can diced green chili peppers,
• drained
• 1 teaspoon chili powder
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground cumin
• 1 cup loose-pack frozen whole kernel corn
• 2 tablespoons shredded reduced-fat cheddar
• cheese

Details

Servings 4
Preparation time 40mins
Cooking time 62mins

Preparation

Step 1

1 Halve sweet peppers lengthwise, removing
stem ends, seeds, and membranes. Immerse sweet
peppers into boiling water for 3 minutes. Invert on
paper towels to drain well.


2 In a large skillet cook ground beef and onion
until meat is brown and onion is tender. Drain off
fat. Stir in undrained tomatoes, water, uncooked rice,
chili peppers, chili powder, garlic salt, and cumin.
Bring to boiling. Stir in corn. Return to boiling;
reduce heat. Simmer, covered, for 15 to 18 minutes
or until rice and corn are tender.
3 Place pepper halves in a 2-quart square baking
dish. Spoon meat mixture into peppers. Spoon any
remaining meat mixture into the dish around the
peppers. Bake peppers, covered, in a 375 degree oven for
20 minutes or until heated through. Uncover;
sprinkle with the cheddar cheese. Bake 2 minutes
more. Makes 4 servings.