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Colorful Stuffed Peppers

You're sure to enjoy this tasty twist on traditional stuffed peppers. Crisp-tender pepper cups hold a colorful filling that gets south-of-the-border flavor from salsa and cumin. They're fast to assemble using convenience items such as instant rice and frozen corn. -Angie Dierikx, State Center, Iowa
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 pound ground beef
  • 2 cups salsa
  • 1 cup frozen corn
  • 1/4 cup water
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup uncooked instant rice
  • 1 cup shredded cheddar cheese, divided
  • 4 medium green peppers, halved lengthwise
  • Sliced canned jalapeno peppers, optional

Directions

  • Crumble beef into a 2-qt. microwave-safe dish. Cover and microwave on high for 1-1/2 minutes; stir. Cook on high 30-60 minutes longer or until the meat is no longer pink; drain.
  • Stir in salsa, corn, water, cumin, oregano, salt and pepper. Cover and microwave on high for 2 minutes or until mixture bubbles around the edges. Stir in rice and 1/2 cup cheese. Cover and let stand for 5 minutes; stir.
  • Spoon 1/2 cup into each pepper half. Place on a 12-in. round microwave-safe plate. Cover loosely and cook on high for 6-8 minutes or until peppers are tender, rotating a half turn once. Cover and let stand for 4 minutes. Sprinkle with remaining cheese; top with jalapenos if desired.
Nutrition Facts
2 each: 433 calories, 19g fat (11g saturated fat), 86mg cholesterol, 1400mg sodium, 32g carbohydrate (8g sugars, 8g fiber), 29g protein.

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