| Easy Santa Fe Style Stuffed Peppers |
Makes 4 Servings
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
| Easy Santa Fe Style Stuffed Peppers |
Makes 4 Servings
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.