Chipotle Beef-Stuffed Peppers
ready in: 1-2 hrs
recipe id: 39793
cook method: stovetop, oven
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.
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