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Santa Fe-Style Stuffed Peppers

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."

Rating: This weblink has been rated 4 times with an average star rating of 4.0 Read Reviews (3)

Rate/Review | 272 people have saved this

 

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 cup MINUTE® Brown Rice, uncooked
  • Nonstick cooking spray
  • 1 pound lean ground beef*
  • 1 (10 ounce) package frozen whole kernel corn
  • 1 1/2 cups chunky salsa
  • 4 large bell peppers, tops and seeds removed
  • 1 cup shredded Colby-Monterey Jack cheese

Directions

  1. Prepare rice according to package directions.
  2. Preheat oven to 425 degrees F.
  3. Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium heat; drain off excess fat. Stir in corn, salsa and rice.
  4. Pierce peppers with a fork or sharp knife; place in a baking dish. Fill peppers with meat mixture. Cover with foil. Bake 20 minutes. Uncover; sprinkle with cheese before serving.

Footnotes

  • To make dish lighter, substitute ground turkey for the ground beef.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 569 | Total Fat: 30.3g | Cholesterol: 88mg

 

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2007 by JezthePuff 
This is the first time I ever made or ate stuffed peppers. The only change I made was to add... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 15, 2008 by Rob Ball 
I'm not a vegetarian, but from side-by-side taste testing, I think it tastes better if you... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2008 by Move2TheRhythm 
Great when made with Turkey in place of Beef too! MORE

 
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