Easy Santa Fe Style Stuffed Peppers

A classic entrée gets a Southwestern spin and introduces a tasty way to add whole grains to your menu.

Makes 4 Servings

6 Member Ratings


1 cup Minute® Brown Rice, uncooked
non-stick cooking spray
1 lb lean ground beef
1 pkg (10 oz.) frozen whole kernel corn
1 1/2 cups thick and chunky style salsa
4 green bell peppers, tops and seeds removed
1 cup shredded Colby and Monterey Jack cheese


Prepare rice according to package directions. Preheat oven to 425°F. Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium heat; drain off excess fat. Stir in corn, salsa and rice. Pierce peppers with a fork or sharp knife; place in baking dish. Fill peppers with meat mixture. Cover with foil. Bake 20 minutes. Uncover; sprinkle with cheese before serving.

TIPS:  Substitute ground turkey for ground beef. If softer bell peppers are desired, reduce oven temperature to 375°F and cook filled peppers (covered) for one hour.