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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 (4 ounces) shredded cheddar cheese, divided |
4 medium green peppers, halved lengthwise |
sliced canned jalapeno peppers, optional |
Directions:
1. 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.
2. 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.
3. 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. Yield: 4 servings.
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