Easy Santa Fe Style Stuffed Peppers

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

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Ingredients

Amount	Measurement	Ingredient
1	cup	Minute^® Brown Rice, uncooked
		non-stick cooking spray
1	lb	lean ground beef*
1	pkg	(10 oz.) frozen whole kernel corn
1 1/2	cups	thick and chunky style salsa
4		large bell pepper, tops and seeds removed
1	cup	shredded Colby and Monterey Jack cheese

PREPARE rice according to package directions.
PREHEAT oven to 425°F.
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.
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.

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