Ingredients
1
cup uncooked instant white rice
1
cup water
1
lb. lean (at least 80%) ground beef
1
(11-oz.) can whole kernel corn, red and green peppers, drained
2
chipotle chiles in adobo sauce, chopped (2 tablespoons)
1
egg, beaten
6
oz. (1 1/2 cups) shredded Monterey Jack cheese
4
medium red and/or green bell peppers
1
cup Old El Paso™ Thick ’n Chunky salsa
1/4
cup chopped green onions
Preparation
Heat oven to 375°F. Cook rice in water as directed on package.
Meanwhile, in 12-inch nonstick skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add corn, chiles and egg; mix well.
Stir in cooked rice and 1 cup of the cheese. Cut bell peppers in half lengthwise; remove seeds and membrane. Place cut side up in ungreased 13x9-inch (3-quart) glass baking dish. Spoon about 3/4 cup beef mixture into each pepper half, mounding as necessary. Top each with 2 tablespoons salsa. Cover tightly with foil.
Bake at 375°F. for 35 to 40 minutes or until peppers are crisp-tender. Uncover; sprinkle with remaining 1/2 cup cheese and the onions. Bake uncovered an additional 5 to 10 minutes or until cheese is melted.
