2 cups cooked long-grain rice (cooked without salt or fat)
1 1/4 cups no-salt-added salsa
1 cup fresh or frozen whole-kernel corn, thawed
1 1/2 teaspoons ground cumin
1/2 cup chopped fresh cilantro
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
How to Make It
Cut tops off peppers; remove and discard seeds and membranes. Trim stems from tops, and discard stems. Chop pepper tops; set aside. Arrange pepper shells in an 11- x 7- x 1 1/2-inch baking dish. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 7 minutes, rotating dish a quarter-turn every 2 minutes. Set aside.
Combine meat, onion, garlic, and chopped pepper in a large nonstick skillet; cook over medium heat until meat is browned, stirring until it crumbles. Drain, if necessary.
Add rice and next 3 ingredients. Cook until thoroughly heated, stirring occasionally. Stir in cilantro. Spoon meat mixture evenly into pepper shells; place shells in an 8-inch square baking dish. Bake at 350° for 20 minutes; sprinkle evenly with cheese, and bake 5 additional minutes or until cheese melts.
Oxmoor House Cooking Light Collection
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