1 cup uncooked instant white rice 1 cup water 1 pound lean ground beef 1 can (11 ounce size) mexicorn whole kernel corn (with red and green peppers), drained 2 chipotle chiles in adobo sauce, chopped 1 egg, beaten 6 ounces shredded monterey jack cheese 4 medium red and/or green bell peppers 1 cup chunky salsa 1/4 cup chopped green onions
Heat oven to 375 degrees 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 degrees 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.
This was delish! You can reduce the chipotle amount if spicy isn't your thing, but we loved it as is! If you like your peppers to be softer, add a little water in the bottom of the pan so they steam while they cook.
Aug 26, 2013
tammyhall Member since: February 10, 2008
Mar 9, 2009
Great recipe, a real family-pleaser. We like our filling a little more cohesive so I generally add 1/2 cup tostitos medium queso cheese dip or tomato sauce to hold it all together