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Prep 20min
Total1hr10min
Ingredients10
Servings4
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Ingredients
1
cup uncooked instant white rice
1
cup water
1
lb. lean (at least 80%) ground beef
1
(11-oz.) can 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 thick & chunky salsa
1/4
cup chopped green onions
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Steps
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.
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Chipotle chiles are simply dried jalapeños. You can purchase them dried in small bags or canned in a rich, spicy adobo sauce. In this recipe, we call for the canned variety to make use of the added flavor of the adobo sauce.
Sweet bell peppers are an excellent source of vitamin C and contain fair amounts of vitamin A and other nutrients.
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Nutrition Facts
Serving Size:1 Serving
Calories
595
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
13g
65%
Cholesterol
160mg
53%
Sodium
950mg
40%
Total Carbohydrate
50g
17%
Dietary Fiber
5g
20%
Sugars
9g
Protein
41g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
100%
100%
Calcium
38%
38%
Iron
30%
30%
Exchanges:
2 1/2 Starch; 1 Vegetable; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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