Stuffed Peppers With Mexican Beef
Serves 4
Published in: Akron Beacon Journal
2 large yellow bell peppers
1 pounds ground beef -- fresh or frozen
1 teaspoons vegetable oil
1 large onion (for about 1 cup chopped)
2 teaspoons bottled minced garlic
1 can diced tomatoes with jalapenos or mild green chilies -- 15 oz
1 cup frozen yellow corn kernels
1 cup already cooked white rice
1 cup salsa-cheese sauce (see note)
Cut the peppers in half length-wise (top to bottom). Remove the stem,
seeds and seed membranes from the interior and rinse well. Place the
peppers in a 2-quart, microwave-safe casserole dish that has a lid. Cover
and microwave on high for 3 minutes. Remove the peppers from the
microwave and set aside to continue to steam. Meanwhile, if the beef is
frozen, run hot water over it so you can remove any packaging. Place the
beef on a microwave-safe plate and microwave 3 minutes, uncovered, on
high, to begin defrosting. Heat the oil on medium-high in an extra-deep,
12-inch skillet. Peel and coarsely chop the onion, adding it to the
skillet as you chop. Add the beef (fresh or partially defrosted) to the
skillet, turning and breaking up the meat from time to time. Add the
garlic and continue to cook, stirring frequently, until all of the meat
is crumbled and browned, 5 to 6 minutes. Reduce the heat to medium. Add
the tomatoes with their juice, corn and the cooked rice to the skillet.
Stir to mix well. Reduce the heat to low, and stir in the salsa-cheese
sauce. Continue to cook until the sauce is heated through completely,
about 2 more minutes. Spoon the beef mixture into the pepper halves and
serve at once. Serves 4.
Note: Salsa-cheese sauce is sold under several different brands, such as
Pace and Old El Paso. It comes in mild, medium and hot versions. Any
variety will work in this recipe, so choose the spice level that suits
your preference.
Exported from A Cook's Books -- Recipe management for Macintosh
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