Recipe by Minute® Rice
"Bell peppers are filled with brown rice, browned ground beef, corn and salsa for an easy weeknight dinner with a southwest twist."
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Minute® Brown Rice, uncooked
Nonstick cooking spray
lean ground beef*
1 (10 ounce) package
frozen whole kernel corn
1 1/2 cups
thick and chunky style salsa
bell peppers, tops and seeds removed
shredded Colby-Monterey Jack cheese
Three slight tweeks:
1)any brand of rice (following cooking directions for brand)
2)add Tabasco sauce for an extra kick
3)lastly, if someone can't eat corn (or if you have some extra bell peppers) dice up an additional bell pepper or two and add them to the mix with the salsa and rice.
Recipe works like a charm feel free to boldly add whatever chopped veggies you wish from your leftovers and for fun I used red beans and rice. YUM!
Very easy and tasted great!
I boiled the peppers for 5 minutes before stuffing, and baking.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Santa Fe Style Stuffed Peppers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 239
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