Southwest Stuffed Peppers
8 medium green peppers
1 lb. lean ground beef
1 (14.5 oz.) can diced tomatoes with green chilies, undrained
1 1/2 cups water
1 (5.4 oz.) envelope Mexican-style rice and pasta mix (I used 2 envelopes)
2 cups (8 oz.) shreded Mexican cheese blend
Preheat oven to 375 F.
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 pasta mix.
Bing to a boil; reduce heat; cover and simmer for 6 to 8 minutes or until liquid is absorbed.
Placed 1/3 cup rice mixtue in each pepper; sprinkle each with 2 Tbsp. of cheese; top with remaining rice mixture.
Place in a greased 13 X 9-inch baking dish; cover and bake in preheated oven for 25 minutes; sprinkle with remaining cheese; bake 5 to 10 minutes longer or until the cheese is melted and peppers are tender.
Pairs Well With
I found this recipe 'Simple & Delicious' magazine, and was submitted by Karen Coleman of Columbia, South Carolina. Unfortunately, I don't have a picture due to a camera that needs to be repaired.