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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

4 ServingsPrep/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

2 of 2

Colorful Stuffed Peppers (continued)

Directions (continued)

let stand for 4 minutes. Sprinkle with remaining cheese; top with
jalapenos if desired. Yield: 4 servings.

Nutrition Facts: 1 serving (2 each) equals 433 calories, 19 g fat (11 g saturated fat), 86 mg cholesterol, 1,400 mg sodium, 32 g carbohydrate, 8 g fiber, 29 g protein.