“This nutritious yet economical summer meal makes the most of my home-grown peppers. I like to top it with sour cream and serve with tortilla chips and salsa, but it’s wonderful on its own, too.” —Kimberly Coleman, Columbia, South Carolina
- 8 medium green peppers
- 1 pound lean ground beef (90% lean)
- 1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
- 1-1/2 cups water
- 1 envelope (5.4 ounces) Mexican-style rice and pasta mix
- 2 cups (8 ounces) shredded Mexican cheese blend
- Preheat oven to 375°. Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 3-5 minutes. Drain and rinse in cold water; set aside.
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add diced tomatoes, water and pasta mix. Bring to a boil. Reduce heat; cover and simmer 6-8 minutes or until liquid is absorbed.
- Place 1/3 cup rice mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Place in a greased 13x9-in. baking dish. Cover and bake 25 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until the cheese is melted and peppers are tender. Yield: 8 servings.
Originally published as Southwest Stuffed Peppers in Simple & Delicious June/July 2010, p37
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