Chipotle Beef-Stuffed Peppers

By á-2710

Beautiful bell pepper halves are stuffed with a mixture of rice, ground beef, corn and cheese, intensified with chipotle chiles and salsa.

Chipotle chiles are simply dried jalapeños. You can purchase them dried in small bags or canned in a rich, spicy adobo sauce. In this recipe, we call for the canned variety to make use of the added flavor of the adobo sauce.

Ingredients

• 1 cup uncooked instant white rice
• 1 cup water
• 1 lb. lean (at least 80%) ground beef
• 1 (11-oz.) can Green Giant SteamCrisp Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
• 2 chipotle chiles in adobo sauce, chopped (2 tablespoons)
• 1 egg, beaten
• 6 oz. (1 1/2 cups) shredded Monterey Jack cheese
• 4 medium red and/or green bell peppers
• 1 cup Old El Paso Thick 'n Chunky salsa
• 1/4 cup chopped green onions

Details

Preparation time 20mins
Cooking time 70mins
Adapted from pillsbury.com

Preparation

Step 1

1) Heat oven to 375°F. Cook rice in water as directed on package.
2) Meanwhile, in 12-inch nonstick skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add corn, chiles and egg; mix well.
3) Stir in cooked rice and 1 cup of the cheese. Cut bell peppers in half lengthwise; remove seeds and membrane. Place cut side up in ungreased 13x9-inch (3-quart) glass baking dish. Spoon about 3/4 cup beef mixture into each pepper half, mounding as necessary. Top each with 2 tablespoons salsa. Cover tightly with foil.
4) Bake at 375°F. for 35 to 40 minutes or until peppers are crisp-tender. Uncover; sprinkle with remaining 1/2 cup cheese and the onions. Bake uncovered an additional 5 to 10 minutes or until cheese is melted.