Colorful Stuffed Peppers

Name: Colorful Stuffed Peppers
Prep time: 30 min
Total time: 30 min
Yield: 4 servings.
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 shredded cheddar cheese, divided; 4 medium green peppers, halved lengthwise; Sliced canned jalapeno peppers, optional

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

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 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.

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

2 each: 433 calories, 19g fat (11g saturated fat), 86mg cholesterol, 1400mg sodium, 32g carbohydrate (8g sugars, 8g fiber), 29g protein.

Originally published as Colorful Stuffed Peppers in Quick Cooking September/October 1999

Reviews

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Average Rating:

Grace1018

Jun 29, 2014

This was very easy and I wou lo d make it again. I would give it a 5 star if it had a little more flavor.
amysmess

May 28, 2014

These were soooo goood! I have made stuffed peppers before but not halved like this nor with salsa. I will do it again.
jillybean730

Feb 10, 2012

This was my first attempt at stuffed peppers. They turned out AWESOME! I had 3 left over and was leaving town for the weekend, so I offered them to a neighbor so they didn't spoil while I was gone. Got rave reviews on the left overs!
jmmeidinger

Mar 31, 2011

such a good recipe-im doing it in the oven though-im not a big into microwave cooking... has a great flavor-didn't put the jalapeno's in-have 3 little kids that wouldnt like it. i also added extra cheese very good! everytime i make stuffed green peppers i usually try a new recipe to try something different but think ill stick to this one for awhile :)
jenmaro

Nov 9, 2010

This has been a favorite since I got this magazine issue in 1999. They are really easy & delicious as well. I like how cooking them in the microwave doesn't make the pepper cups soggy. They turn out very crisp tender. I drain the plate at the end of cooking, so any excess liquid doesn't make them soggy. I have also found that cutting the peppers the short way, rather than length wise makes them stay up better on the plate. Yummy!