1 cup brown rice, uncooked
No-stick cooking spray
1 lb. lean ground beef
1 cup finely shredded Mexican style blend cheese
1 pkg. (10 oz.) frozen whole kernel corn
1 ½ cups salsa
4 large green peppers, tops and seeds
removed
Prepare rice according to package directions. Preheat
oven to 425F. Spray large nonstick skillet with nonstick spray. Add meat and
brown over medium heat; drain off excess fat. Stir in corn, salsa and rice.
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| Such protein! |
Pierce peppers with a fork or sharp knife; place in
baking dish. Fill peppers with meat mixture.
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| They must have been using MONSTER green peppers when they tested this recipe, because I bought ones that I thought were huge and I still had half the pan of stuffins left over after they were full. |
Cover with foil. Bake 20 minutes.
Uncover; sprinkle with cheese before serving.
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| I'd actually recommend sticking them back in the oven for a quick reheat after you add the cheese so that it can get all gooey and delicious. |
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| Served with some flash-pickled cucumbers and some of the excess stuffins as a side. (Fortunately the stuffins are pretty tasty just by themselves.) |
My Rating: 4/5 "The pepper flavor here is so fresh and nice, and the insides are so meaty and filling! I wish the dish was a little more moist - the whole package came out a little dry. That said, there's a lot of pep to the flavor, so the dryness isn't too distracting. Have yourself a merry little Tex-Mex night!"
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