Mexican-Style Stuffed Peppers
Ingredients
- 1 pound lean ground beef
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 2 teaspoons chili powder
- 1/4 teaspoon salt
- 1 tablespoon canned chopped green chiles
- 1-1/4 cups salsa, divided
- 3 cups cooked rice
- 6 medium sweet red or green peppers
- 1/4 cup water
- 1 cup of your favorite cheddar or shredded reduced-fat Mexican cheese blend
Directions
- 1. Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and celery over medium-high heat
until no longer pink, 5-7 minutes. Stir in seasonings, green chiles, 1 cup salsa and rice. - 2. Cut off and discard tops from peppers; remove seeds. Fill peppers with beef mixture. Place in a 13×9-in.
baking dish coated with cooking spray. Add water to dish. - 3. Bake, covered, until peppers are tender and filling is heated through, 45-50 minutes. Top peppers with
remaining salsa and cheese. Bake, uncovered, until cheese is melted, 2-3 minutes.
