Tuesday, January 1, 2008

Easy Santa Fe Style Stuffed Peppers

1 lb ground beef
1 pkg (10 oz.) frozen whole kernel corn
2 cups thick and chuncky salsa
2 cups MINUTE Brown Rice
4 large bell peppers, tops and seeds removed
1 cup shredded colby and monterey jack cheese

PREHEAT oven to 450°F. Brown meat; drain. Stir in corn, salsa and rice. PIERCE peppers with a fork or sharp knife; place in 13x9-inch baking dish. Fill evenly with meat mixture. Cover with foil. BAKE 20 minutes. Uncover; sprinkle with cheese. Continue baking 5 minutes or until cheese is melted. Size-Wise: Your guests will love the Southwestern spin on this classic entree when you serve it at your next dinner party. Substitute: Substitute frozen Pure Ground Turkey, thawed, for the ground beef.

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