Recipe by Minute® Rice
"A Southwestern spin on this classic entree combines ground beef with corn, salsa and Minute® Brown Rice, stuffed into bell peppers and topped with Colby & Monterey Jack cheeses."
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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
bell peppers, tops and seeds removed
shredded Colby-Monterey Jack cheese
I'm not a vegetarian, but from side-by-side taste testing, I think it tastes better if you substitute black beans in place of the ground beef.
This is the first time I ever made or ate stuffed peppers. The only change I made was to add some sauteed onions and garlic. Other than that, I followed the directions exactly. The recipe made TONS more "stuffing" than I needed to fill four peppers. And the peppers were still very crisp and crunchy after I cooked them. My husband said every time he ate stuffed peppers before, they were soft. Still, they tasted fine and it made a nice meal.
Excellent with a few additions to kick up the flavor a bit. I used ground turkey, added a little enchilada sauce I needed to use up, and seasoned with fresh garlic, chili powder, cumin, and oregano. I did have to bake these for more like 40 minutes to get the rice cooked, but maybe my salsa didn't have enough liquid in it. So good. Thank you!!! :)
Me and my bf both liked this! We added some avocado and a few other veggies and it came out tasty! Make sure you cook the peppers a bit before sticking in the oven to soften them up a bit.
Great when made with Turkey in place of Beef too!
This was very quick and easy, tasted great too!
Peppers should have been steamed before stuffing them.
wow my kids loved this ask for it all the time and its good for you to thanks
* Percent Daily Values are based on a 2,000 calorie diet.
Santa Fe-Style Stuffed Peppers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 273
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