571876 tex-mex stuffed peppers

Yield: 4 servings

Measure Ingredient
2 larges Peppers, cut in half
2 teaspoons Chili powder
1 can Whole kernel corn, drained
¼ cup Pimento-stuffed olives, cut in half
1 pounds Ground beef
1 medium Onion, chopped
1 \N Clove garlic, minced
1 cup Bottled or canned spaghetti sauce
½ cup Grated Cheddar or Monterey Jack cheese
½ cup Quick cooking rice

In 8 x 12 inch baking dish, cook peppers, covered, on high 4 to 5 minutes until almost tender in a microwave. Drain. In 2 quart casserole, cook ground beef, onion, garlic, and chili powder, covered, on high 4 to 5 minutes or until beef loses its pink color, stirring once halfway through cooking. Stir corn, rice, olives, and ¾ cup of spaghetti sauce into each pepper half, spoon in some beef mixture, top with cheese. In same 8 x 12 inch baking dish, cook peppers on high 2 to 3 minutes or until cheese begins to melt. Spoon remaining ¼ cup sauce over peppers. Cook 1 to 2 minutes until peppers are heated and cheese melts. Submitted By BARRY WEINSTEIN On 03-14-95

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