- 1 cup Minute® Brown Rice, uncooked
- Nonstick cooking spray
- 1 pound lean ground beef*
- 1 (10 ounce) package frozen whole kernel corn
- 1 1/2 cups thick and chunky style salsa
- 4 large bell peppers, tops and seeds removed
- 1 cup shredded Colby-Monterey Jack cheese
- Prepare rice according to package directions.
- Preheat oven to 425 degrees 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.
05/01/2018
recipepes.com
Easy Santa Fe Style Stuffed Peppers, recipe
PT15M
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5
455 calories
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