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Ingredients:
| 1 |
cup |
MINUTE® Brown Rice, uncooked |
|
|
Nonstick cooking spray |
| 1 |
lb. |
lean ground beef* |
| 1 |
pkg. |
(10 ounces) 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 |
Directions:
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.
Nutritional Info
Calories:
411
/serving
Total fat:
12
g
Sat. fat:
5
g
Trans fat:
0
g
Cholesterol:
80
mg
Sodium:
696
mg
Carbohydrates:
41
g
Fiber:
5
g
Protein:
37
g
Sugars:
5
g
|
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