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.
- 4
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
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.