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Southwest Stuffed Peppers




Source of Recipe


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List of Ingredients




Southwest Stuffed Peppers

8 medium green peppers

1 pound lean ground beef (90% lean)

1 can (14 ½ ounces) diced tomatoes & green chilies, undrained

1 ½ cups water

1 envelope (5.4 ounces) Mexican-style rice and pasta mix

2 cups (8 ounces) shredded Mexican cheese blend



Recipe



Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the diced tomatoes and green chilies, water and pasta mix. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until liquid is absorbed.

Place 1/3 cup rice mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Place in a greased 13 x 9 baking dish. Cover and bake at 375 for 25 minutes. Sprinkle with remaining cheese; bake 5 – 10 minutes longer or until the cheese is melted and peppers are tender.