Southwest Stuffed Peppers
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can diced tomatoes with green chilies, undrained
1 (5.4 oz)
envelope mexican-style rice and pasta mix
(4 oz.) shredded mexican-style cheese blend
Cut tops off peppers and remove seeds.
In a Dutch oven, cook peppers in boiling water for 3 to 5 minutes; drain and rinse in cold water; set aside.
In a large skillet, cook beef over medium heat until no longer pink and drain; add the diced tomatoes, water and rice mix.
Bring to a boil; reduce heat; cover and simmer for 6 to 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-inch baking dish; cover and bake in preheated oven and bake for 25 minutes.
Sprinkle with remaining cheese; bake 5 to 10 minutes longer or until the cheese is melted and peppers are tender.