Southwestern Stuffed Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup(s) long grain white rice |
1 tablespoon(s) olive oil |
6 scallions thinly sliced, white & green parts separated |
1.2 pound(s) ground beef chuck |
1 cup(s) frozen corn |
1 ounce(s) 4.5 can chopped green chilies |
1 teaspoon(s) ground cumin |
4 ounce(s) monterey jack (1 cup) grated |
4 large bell peppers halved lengthwide,ribs & seeds removed |
1/2 cup(s) plain low fat greek yogurt |
salsa for serving |
Directions:
1. Heat oven to 375 dgrees. Cook the rice according to the package directions.
2. Heat the oil in a large skillet over med-high heat. Add the scallion whites and beef and cook, breaking the beff up with a spoon, until no longer pink, 3-5 mins. Stir in the corn, chilies, cumin, cooked rice, 1/2 cup of the Monterey Jack, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Arrange the bell peppers, cut side up, in a 9X13 inch baking dish or pan. Divide the beef mixture among the bell peppers, add 1/2 cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30-40 mins. Uncover, sprinkle with the remaining 1/2 cup of Monterey Jack, and bake until browned, 5-7 mins more.
4. In a small bowl, whisk together the yogurt and 1/4 cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.
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