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STUFFED PEPPERS

Active Time : 20 minutes
Total Time : 1 hour, 20 minutes
Serves : 6 servings
INGREDIENTS
  • 1 cup instant brown rice
  • 8 ounces ground chorizo or hot pork sausage
  • 1/2 cup chopped onion
  • 1 14.5 ounce can diced tomatoes with green chiles undrained
  • 1 1/2 cups shredded Monterey Jack cheese divided
  • 1 cup whole kernel corn
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 3 large green bell peppers
DIRECTIONS

Prepare rice according to package directions. Meanwhile, in large skillet over medium heat, cook and crumble sausage and onions until no longer pink; drain.

Stir in undrained tomatoes, 1 cup cheese, corn, cilantro, chili powder, cumin, garlic powder and cooked rice. Set aside.

Cut peppers in half lengthwise; remove seeds and membranes. Fill pepper halves with rice mixture. Place in a 13x9-inch baking dish. Pour ½ cup water in the bottom of dish; cover with aluminum foil.

Bake in a preheated 350°F oven 45 minutes. Uncover and sprinkle with remaining cheese; continue baking 15 minutes or until peppers are tender.