Mexican Unstuffed Pepper Casserole

By carol gorman

Ingredients

• 1 lb. (450 g) extra-lean ground beef
• 1 each green and red pepper, coarsely chopped
• 1 onion, coarsely chopped
• 2 cups cooked long-grain white rice
• 2 cups salsa
• 1 cup Kraft Habanero Heat Shredded Cheese, divided

Preparation

Step 1

Heat oven to 350ºF.

Brown meat with peppers and onions in large skillet; drain. Stir in rice, salsa and 1/2 cup cheese.

Spoon into 2-L casserole dish sprayed with cooking spray; top with remaining cheese.

Bake 25 min. or until heated through.