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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 large sweet red peppers |
2 large sweet yellow peppers |
1/2 pound ground round |
1 medium onion, chopped |
2 cloves garlic, minced |
2 cups cooked long-grain rice (cooked without salt or fat) |
1 1/4 cups no-salt-added salsa |
1 cup fresh or frozen whole-kernel corn, thawed |
1 1/2 teaspoons ground cumin |
1/2 cup chopped fresh cilantro |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
Directions:
1. Cut tops off peppers; remove and discard seeds and membranes. Trim stems from tops, and discard stems. Chop pepper tops; set aside. Arrange pepper shells in an 11- x 7- x 1 1/2-inch baking dish. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 7 minutes, rotating dish a quarter-turn every 2 minutes. Set aside.
2. Combine meat, onion, garlic, and chopped pepper in a large nonstick skillet; cook over medium heat until meat is browned, stirring until it crumbles. Drain, if necessary.
3. Add rice and next 3 ingredients. Cook until thoroughly heated, stirring occasionally. Stir in cilantro. Spoon meat mixture evenly into pepper shells; place shells in an 8-inch square baking dish. Bake at 350° for 20 minutes; sprinkle evenly with cheese, and bake 5 additional minutes or until cheese melts.
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