Nutrition Facts

  • One serving:
  • (2 each)
  • Calories:
  • 433
  • Fat:
  • 19 g
  • Saturated Fat:
  • 11 g
  • Cholesterol:
  • 86 mg
  • Sodium:
  • 1400 mg
  • Carbohydrate:
  • 32 g
  • Fiber:
  • 8 g
  • Protein:
  • 29 g


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Colorful Stuffed Peppers

Quick Cooking - try a FREE ISSUE today!

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

SERVINGS: 4

CATEGORY: Main Dish

METHOD: Microwave

TIME: Prep/Total Time: 30 min.

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 (4 ounces) 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. Yield: 4 servings.


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