Stuffed Sweet Peppersby
(appetizer, main dish, peppers, ground beef, corn, cheese, rice, )
Yield: 40 servings (as appetizer)
Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min
40 Sweet Peppers
1 C Cooked White Rice
½ C Salsa
1 Tbsp. Vegetable Oil
½ Small Yellow Onion, diced
1 lb. Lean Ground Beef
3 Tbsp. Taco Seasoning
1 C Corn
1 C Monterey Jack Cheese shredded
- Preheat oven to 350 degrees. Heat the oil in a large skillet over medium high heat. Add the onion and saute until just tender, about 5 minutes. Add the ground beef and cook until browned, breaking it into little pieces as it cooks, about 6 minutes.
- Add the taco seasoning and corn and stir gently to combine, allowing to cook for an additional 2 minutes. Remove from heat.
- Take each sweet pepper and slice it lengthwise, removing 1/3 of the flesh. Remove the seeds and veins, then fill with a teaspoon or two of rice, followed by 1/2 teaspoon of salsa, then top with the beef mixture. Using a casserole dish, or foil-lined baking sheets, place the stuffed peppers in a row until full, then sprinkle with the cheese.
- Bake for 30 minutes, or until the cheese is melted and just slightly browned, and the peppers are softened. Allow to cool for a few minutes, then server immediately.
Calories: 78kcal | Carbohydrates: 10g | Protein: 4g | Fat: 2g | Cholesterol: 9mg | Sodium: 139mg | Potassium: 313mg | Fiber: 2g | Sugar: 5g | Vitamin A: 77.5% | Vitamin C: 185.3% | Calcium: 3.2% | Iron: 5.1%