What’s for Dinner?
Like everyone else I have to face this question nightly and sometimes I really don’t know what to do. I pull out my trusty cookbook and find something I haven’t made for a while. Tonight we’re having Beef-Stuffed Peppers.
1 cup water
1 lb lean ground beef
1 can Mexican style corn, drained
1 egg, beaten
1 ½ cups shredded Monterey Jack cheese
4 medium red / or green bell peppers
1 cup chunky salsa
¼ cup chopped green onions.
Heat oven to 375 F. cook rice in water as package directions
In a 12-inch skillet, cook beef, stirring frequently, until cook, then drain. Add corn, egg, and mix well. Stir in cooked rice and 1 cup of cheese.
Cut bell peppers in half lengthwise, remove seeds and membrane. Place cut side up in an ungreased 13x inch glass baking dish. Spoon about ¾ cup beef mixture into each pepper half, mounding as necessary. Top each with 2 tablespoons salsa. Cover dish tightly with foil.
Bake 35-40 minutes or until peppers are crisp-tender. Uncover, sprinkle with remaining cheese and the green onions. Bake uncovered 5 -10 minutes longer or until cheese melted.
I usually serve this with salad.