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| Stuffed Peppers With Mexican Beef; Serves: 4 | |
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| Topic Started: Apr 18 2007, 06:29 PM (35 Views) | |
| Revord | Apr 18 2007, 06:29 PM Post #1 |
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[size=5]Stuffed Peppers with Mexican Beef[/size] (serves: 4) 2 yellow bell peppers 1 lb. ground beef 1 t. oil 1 C. chopped onion 2 t. minced garlic 1 15oz. can diced tomatoes with chilies 1 C. frozen corn kernels 1 C. cooked rice 1 C. salsa cheese sauce __________________________________________________ Cut the peppers in half lengthwise(top to bottom). Remove the stem, seeds and seed membranes from the interior, and rinse well. Place the peppers in a 2 quart, microwave safe casserole dish that has a lid. Cover and microwave on high for 3 min. Remove the peppers from the microwave, and set aside to continue to steam. Meanwhile, if the beef is frozen, run hot water over it so you can remove any packaging. Place the beef on a microwave safe plate and microwave 3 min., uncovered, on high to begin defrosting. Heat the oil on medium high in an extra deep, 12 inch skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the beef to the skillet, turning and breaking up the meat from time to time. Add the garlic, and continue to cook, stirring frequently, until all the meat is crumbled and browned, 5 to 6 minutes. Reduce the heat to medium, add the tomatoes with their juice, corn and the cooked rice to the skillet. Stir to mix well. Reduce the heat to low, and stir in the salsa cheese sauce. Continue to cook until the sauce is heated through completely, about 2 more minutes. Spoon the beef mixture into the pepper halves and serve at once. |
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