Southwest Stuffed Peppers
Serving Size / Yield
- 8 med. green peppers
- 1 lb. lean ground beef ( 90% lean)
- 1 14.5-oz. can diced tomatoes and green chilies, undrained
- 1 1/2 C. water
- 1 5.4-oz. envelope Mexican-style rice and pasta mix
- 2 C. shredded Mexican cheese blend
Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
In a large skillet, cook beef over medium heat until no longer pink. Drain. Add the diced tomatoes, water and pasta mix. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until liquid is absorbed.
Place 1/3 cup rice mixture in each pepper; sprinkle each with 2 Tbs. cheese. Top with remaining rice mixture. Place in a greased 13 X 9 baking dish. Cover and bake at 375 degrees for 25 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until the cheese is melted and peppers are tender.