We had Stuffed Peppers tonight for dinner 🙂 it was so delicious.
Here is our recipe. We actually added one jalepeno and one onion chopped to our meat and Brother Jenkins said he makes his with Unseasoned Wild Rice. OH THE POSSIBILITIES!!!
3/4 lbs Ground Beef, browned
1 pkg. (10 oz.) frozen corn
1-1/2 cups Thick ‘N Chunky Salsa
1-1/2 cups cooked instant brown rice
1 cup Shredded Colby & Monterey Jack Cheese, divided
1 each large red, yellow and green pepper, cut lengthwise in half, seeds removed
1/2 cup water
HEAT oven to 400ºF.
COOK crumbles, corn and salsa in large nonstick skillet on medium 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese; spoon into pepper halves.
PLACE in 13×9-inch baking dish. Pour water into bottom of dish; cover.
BAKE 30 min.; sprinkle with remaining cheese. Bake, uncovered, 10 min. or until cheese is melted.