 | | Directions |
- 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.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Container: large baking dish or cookie sheet with sides
Servings: 8
Serving Size: 1 piece
|  | | Ingredients | | - | | 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 |
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