We've always liked stuffed peppers, but everyone is pleasantly surprised at this mildly spicy version. For convenience, you can assemble these pretty peppers ahead of time and bake them later. —LaDonna Reed of Ponca City, Oklahoma
- 6 medium green or sweet red pepper
- 1 pound lean ground beef (90% lean)
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 3 cups cooked rice
- 1-1/4 cups salsa, divided
- 1 tablespoon chopped green chilies
- 2 teaspoons chili powder
- 1/4 teaspoon salt
- 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
- Cut tops off peppers and discard; remove seeds. In a Dutch oven or large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
- In a nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the rice, 1 cup salsa, chilies, chili powder and salt. Spoon into peppers.
- Place in a 13-in. x 9-in. baking dish coated with cooking spray. Add 1/4 cup water to dish. Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheese and top with remaining salsa. Bake 2-3 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Mexican-Style Stuffed Peppers in Light & Tasty August/September 2003, p29
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