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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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âThis nutritious yet economical summer meal makes the most of my home-grown peppers. I like to top it with sour cream and serve with tortilla chips and salsa, but itâs wonderful on its own, too.â âKimberly Coleman, Columbia, South Carolina Ingredients:
8 medium green peppers |
1 pound lean ground beef (90% lean) |
1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained |
1-1/2 cups water |
1 envelope (5.4 ounces) mexican-style rice and pasta mix |
2 cups (8 ounces) shredded mexican cheese blend |
Directions:
1. Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
2. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the diced tomatoes, water and pasta mix. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until liquid is absorbed.
3. Place 1/3 cup rice mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 25 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until the cheese is melted and peppers are tender. Yield: 8 servings.
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