Sunday, December 5, 2010

Southwest Stuffed Peppers

This recipe came from The Kitchen Life of a Navy Wife.

I just made two stuffed peppers and baked the rest in a casserole dish to have another night.


4-6 green bell peppers
1 pound ground beef
1 (14 ounce) can Ro-tel, undrained
1 1/2 cups water
1 (5.4 ounce) package Knorr Fiesta Sides Mexican Rice (rice & orzo blend)
2 cups shredded Mexican cheese blend

Cut tops off of bell peppers; remove seeds. Cut bottom of bell pepper so that it will sit up straight. Put bell peppers in a large bowl and cover with plastic wrap. Heat in microwave for 2 or 3 minutes.

In a large skillet, brown the ground beef until no longer pink; drain well. Return meat to skillet. Add the Ro-tel tomatoes, water and rice mix. Bring to a boil. Reduce heat; cover and simmer for 6 to 8 minutes until liquid is absorbed.

Spoon meat/rice mixture into bell peppers. Top each with a small portion of cheese. Place in a greased or sprayed baking dish. Cover and bake for 25 minutes. Uncover, sprinkle with additional cheese and bake for 5 to 10 minutes until the cheese is melted.

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