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Stuffed Red Peppers with Salsa - Recipe

A hearty, easy to prepare entrée.
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Stuffed Red Peppers with Salsa Recipe
  • Preheat oven to 350 degrees.
  • Cook the rice.
  • Slice the peppers lengthwise and remove the stem, seeds and membrane. In a microwave safe container, blanche the peppers by placing each half of pepper cut side up in a single layer on the bottom of the container. Add 1/8 cup of water to bottom of container and microwave on high for 3-4 minutes, covered.
  • Brown the ground beef with onions and garlic until beef is thoroughly cooked. Drain off any excess drippings from the meat. Add corn and continue cooking for 3 minutes. Remove from heat.
  • In a large mixing bowl, combine the meat mixture, rice, cilantro, spices and salsa; blend thoroughly. Fill each pepper half with the mixture and top with shredded cheese.
  • Bake at 350º degrees for 25 minutes.
  • Just before serving, add extra salsa on top of the cheese if desired.
Prep Time: 30 minutes
Cook Time: 30 minutes
Container: large baking dish or cookie sheet with sides
Servings: 8
Serving Size: 1 piece
-1 pound lean ground beef
-2 cups cooked rice (brown)
-1 large onion, chopped
-15 ounces corn, drained
-1/2 cup cilantro, chopped
-2 cloves garlic, minced
-15 ounces salsa, thick and chunky
-4 red bell peppers, large
-4 ounces shredded cheese for garnish
- chili powder to taste
- ground cumin to taste
- salt and pepper to taste
- salsa for garnish