*Notes: The original recipe called to make them like this.
Also, I cook the peppers a little before I stuff them, brushing with a little olive oil on both sides. Put as much cheese as you prefer and can be done with any ground meat.
Tex-Mex Stuffed Peppers
From Robin Miller
1 cup instant rice
1 tsp. olive oil
½ lb. lean ground beef
1 Tbs. Chili powder
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. garlic powder
½ tsp. salt
¼ tsp. pepper
1-15 oz. can of Santa Fe Corn
1-15 oz. can of pink beans, drained and rinsed
½ cup sour cream
¼ cup chopped fresh cilantro
4 large bell peppers, trimmed, seeded and cut in half, lengthwise
½ cup shredded
Preheat oven to 375. Coat baking dish with Pam. Cook rice.
Heat oil in large skillet over medium heat. Add beef and cook until not pink. Add seasons and cook for one more minute.
Add rice, corn, beans, sour cream & heat through.
Remove from heat and add cilantro.
Stuff peppers with beef mixture and arrange side by side in pan.
Top with cheese & bake until peppers are soft and cheese is golden and bubbly about 30 minutes.