Southwestern Stuffed Peppers

• Meat

  • 1 lb Ground beef or turkey

• Produce

  • 8 Bell peppers, large red and green
  • 1 can Corn
  • 1 can Tomatoes, petite

• Baking & Spices

  • 2 tbsp Taco seasoning

• Dairy

  • 1 cup Cheese

• Other

  • 1 bag Minute® multi-grain medley (makes about 1½ cups

Found on 365ishpins.com

Description

Ingredients

• 8 large bell peppers (red and green)
• 1 lb. ground beef or turkey
• 2 tbsp taco seasoning (or one packet)
• 1 bag Minute® Multi-Grain Medley (makes about 1½ cups)
• 1 can corn
• 1 can petite diced tomatoes
• 1 cup shredded cheese (I used pepper jack)

Directions

• Preheat oven to 350 degrees.
• Cut off tops of peppers and clean out the seeds and ribs. Boil peppers for 5-7 minutes and then turn upside down onto a paper towel to drain.
• Cook rice according to package directions. Set aside.
• While the peppers are boiling, brown the ground beef. Drain fat.
• Add taco seasoning, corn, tomatoes and cooked rice to the meat mixture. Simmer for 5 minutes.
• Spoon mixture into the peppers and place in a 9x13 pan. Bake for 20-25 minutes, depending on how soft you like your peppers. Pull out and add shredded cheese to the top of each pepper and return to oven for 5 minutes.
• Serve with sour cream and salsa.