Colorful Stuffed Peppers
Stuffed Peppers
Preparation Time: 9 minutes
Microwaving Time: 16 – 20 minutes
1 pound ground beef or turkey
2 cups salsa
1 cup frozen corn
¼ cup water
¾ teaspoon ground cumin
¾ teaspoon dried oregano
1 teaspoon salt
½ teaspoon pepper
½ cup uncooked instant rice
1 cup (4 oz) shredded cheddar cheese
4 medium green or red bell peppers
1/2 cup sliced fresh or canned jalapeno peppers
Wash the peppers, and cut the top fo the pepper off, using a spoon to scoop out the seeds and core of the pepper. Set peppers aside. Using a 2 quart microwave safe container, crumble beef or turkey and cook, covered, on high heat for 3 to 4 minutes until fully browned, stirring once while cooking. Drain any excess grease from the meat. Stir in the salsa, corn, water, cumin, oregano, salt and pepper. Cover the mixture and return to the microwave for about 3 minutes or until the edges become bubbly. Next, stir in the rice and ½ cup of cheese. Cover the container and let stand for 5 minutes. After 5 minutes, stir the mixture and make sure the rice is soft. If the rice is not soft enough for your liking, add another quarter cup water and return to the microwave for 2 to 3 minutes.
Once the rice is fully cooked, the mixture is ready. Spoon the mixture into each pepper until it is almost full to the top. Place the stuffed peppers onto a microwave safe plate. Cover the plate loosely with microwave safe plastic wrap, and cook on high heat for 8 to 10 minutes or until the peppers are tender.
Let stand while covered for about 4 minutes. Sprinkle the remaining cheese over the peppers and if desired, sprinkle the sliced jalapenos over top. Serve with sour cream, salsa and guacamole!
