Stuffed Red Peppers with Salsa Recipe

Update Servings
  • 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
Container:large baking dish or cookie sheet with sides
30 mins
30 mins
  • 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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