Chipotle Beef-Stuffed Peppers

Beautiful bell pepper halves are stuffed with a mixture of rice, ground beef, corn and cheese, intensified with chipotle chiles and salsa.

  • prep time 20 min
  • total time 1 hr 10 min
  • ingredients 10
  • servings 4

Ingredients

1
cup uncooked instant white rice
1
cup water
1
lb. lean (at least 80%) ground beef
1
(11-oz.) can Green Giant® SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
2
chipotle chiles in adobo sauce, chopped (2 tablespoons)
1
egg, beaten
6
oz. (1 1/2 cups) shredded Monterey Jack cheese
4
medium red and/or green bell peppers
1
cup Old El Paso® Thick 'n Chunky salsa
1/4
cup chopped green onions
  • 1 Heat oven to 375°F. Cook rice in water as directed on package.
  • 2 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.
  • 3 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.
  • 4 Bake at 375°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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    595
    (
    Calories from Fat
    250),
    % Daily Value
    Total Fat
    28g
    28%
    (Saturated Fat
    13g,
    13%
    ),
    Cholesterol
    160mg
    160%;
    Sodium
    950mg
    950%;
    Total Carbohydrate
    50g
    50%
    (Dietary Fiber
    5g
    5%
      Sugars
    9g
    9%
    ),
    Protein
    41g
    41%
    ;
    % Daily Value*:
    Vitamin A
    100%;
    Vitamin C
    100%;
    Calcium
    38%;
    Iron
    30%;
    Exchanges:
    2 1/2 Starch; 1 Vegetable; 1 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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