Chipotle Beef Stuffed Peppers |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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A recipes found in a Pillsbury Cookbook found at the check out stand of the grocery store. You can also you two cups of cooked rice in place of the instant rice. This makes four large servings. Ingredients:
1 cup instant rice, uncooked |
1 cup water |
16 ounces lean ground beef |
1 (11 ounce) can mexicorn whole kernel corn, drained |
2 chipotle chiles in adobo, chopped |
1 egg (beaten) |
6 ounces monterey jack cheese, shredded |
4 bell peppers, any color |
1 cup chunky salsa |
1/4 cup green onion, chopped |
Directions:
1. Heat oven to 375°F
2. Cook rice in water as directed on package.
3. Meanwhile, in 12-inch nonstick skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently.
4. Drain and add corn, chiles and egg; mix well.
5. Stir in cooked rice and 1 cup of the cheese.
6. Cut bell peppers in half lengthwise; remove seeds and membrane.
7. Place cut side up in ungreased 13x9-inch (3-quart) glass baking dish.
8. Spoon about 3/4 cup beef mixture into each pepper half, mounding as necessary.
9. Top each with 2 tablespoons salsa.
10. Cover tightly with foil.
11. Bake at 375F for 35 to 40 minutes or until peppers are crisp-tender.
12. Uncover; sprinkle with remaining 1/2 cup cheese and the onions.
13. Bake uncovered an additional 5 to 10 minutes or until cheese is melted.
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