Mexicali Stuffed Peppers
|Sweet red peppers||2 Large|
|Sweet yellow peppers||2 Large|
|Ground round||1⁄2 Pound|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Cooked long grain rice||2 Cup (32 tbs) (Cooked Without Salt Or Fat)|
|No salt added salsa||1 1⁄4 Cup (20 tbs)|
|Whole kernel corn||1 Cup (16 tbs), thawed (Fresh Or Frozen)|
|Ground cumin||1 1⁄2 Teaspoon|
|Cilantro||1⁄2 Cup (8 tbs), chopped|
|Shredded reduced fat cheddar cheese||4 Ounce (1 Cup)|
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.
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.