Easy Santa Fe Style Stuffed Peppers

By mamacasma

A classic entrée gets a Southwestern spin and introduces a tasty way to add whole grains to your menu.

Ingredients

• 1 cup Minute® Brown Rice, uncooked
• Nonstick cooking spray
• 1 lb. lean ground beef*
• 1 pkg. (10 oz.) frozen whole kernel corn
• 1 1/2 cups chunky salsa
• 4 large bell peppers, tops and seeds removed
• 1 cup shredded Colby and Monterey Jack cheese

Details

Servings 4

Preparation

Step 1

1. PREPARE rice according to package directions.
2. PREHEAT oven to 425°F.
3. SPRAY large nonstick skillet with nonstick cooking spray. Add meat and brown over medium heat; drain off excess fat. Stir in corn, salsa and rice.
4. PIERCE peppers with a fork or sharp knife; place in baking dish. Fill peppers with meat mixture. Cover with foil. Bake 20 minutes. Uncover; sprinkle with cheese before serving.

* Or, substitute ground turkey. If softer bell peppers are desired, reduce oven temperature to 375°F and cook filled peppers (covered) for one hour. Save time and clean-up by substituting 1 package of Minute Steamers Brown Rice.