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Easy Santa Fe Style Stuffed Peppers

"Bell peppers are filled with brown rice, browned ground red meat, corn and salsa for an smooth weeknight dinner with a southwest twist."

Ingredients :

• 1 cup Minute® Brown Rice, uncooked
• Nonstick cooking spray
• 1 pound lean floor beef*
• 1 (10 ounce) package frozen entire kernel corn
• 1 half cups thick and chunky style salsa
• four big bell peppers, tops and seeds removed
• 1 cup shredded Colby-Monterey Jack cheese

Instructions :

Prep :	Cook : 4M	Ready in :

• Prepare rice in line with package deal guidelines.
• Preheat oven to 425 degrees F.
• Spray massive nonstick skillet with nonstick cooking spray. Add meat and brown over medium warmth; drain off excess fats. Stir in corn, salsa and rice.
• Pierce peppers with a fork or sharp knife; area in baking dish. Fill peppers with meat combination. Cover with foil. Bake 20 minutes. Uncover; sprinkle with cheese before serving.

Notes :

• * Or, replacement floor turkey. If softer bell peppers are favored, reduce oven temperature to 375 levels F and cook filled peppers (included) for one hour.

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