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.
SOUTHWEST STUFFED PEPPERS
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.