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Name: Southwestern Stuffed Peppers
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4
Cuisine: American
Ingredients: 1 cup long-grain white rice; 1 tablespoon olive oil; 6 scallions, thinly sliced white and green parts separated; 1/2 pound ground beef chuck; 1 cup frozen corn; 1 -ounce can chopped green chilies; 1 teaspoon ground cumin; 4 ounces Monterey Jack grated (1 cup); kosher salt and black pepper; 4 large bell peppers halved lengthwise, ribs and seeds removed; 1/2 cup plain low-fat Greek yogurt; salsa, for serving

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INGREDIENTS

1 cup long-grain white rice
1 tablespoon olive oil
6 scallions, thinly sliced ; white and green parts separated
1/2 pound ground beef chuck
1 cup frozen corn
1 -ounce can chopped green chilies
1 teaspoon ground cumin
4 ounces Monterey Jack ; grated (1 cup)
kosher ; salt and black pepper
4 large bell peppers ; halved lengthwise, ribs and seeds removed
1/2 cup plain low-fat Greek yogurt
salsa, ; for serving

Servings

INSTRUCTIONS

Heat oven to 375? F. Cook the rice according to the package directions.

Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, ? cup of the Monterey Jack, ? teaspoon salt, and ? teaspoon black pepper.

Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish or pan. Divide the beef mixture among the bell peppers, add ? cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining ? cup of Monterey Jack, and bake until browned, 5 to 7 minutes more.

In a small bowl, whisk together the yogurt and ? cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.

NOTES

Hands-On Time: 10m | Total Time: 1hr 20m

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Southwestern Stuffed Peppers

1 cup long-grain white rice
1 tablespoon olive oil
6 scallions, thinly sliced white and green parts separated
1/2 pound ground beef chuck
1 cup frozen corn
1 -ounce can chopped green chilies
1 teaspoon ground cumin
4 ounces Monterey Jack grated (1 cup)
 kosher salt and black pepper
4 large bell peppers halved lengthwise, ribs and seeds removed
1/2 cup plain low-fat Greek yogurt
 salsa, for serving

Heat oven to 375? F. Cook the rice according to the package directions.
Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, ? cup of the Monterey Jack, ? teaspoon salt, and ? teaspoon black pepper.
Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish or pan. Divide the beef mixture among the bell peppers, add ? cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining ? cup of Monterey Jack, and bake until browned, 5 to 7 minutes more.
In a small bowl, whisk together the yogurt and ? cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.

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Nutrition

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Serving Size: 1 Serving (313g)
Recipe Makes: 4 Servings

Calories: 302
Calories from Fat: 95 (31%)

Amt Per Serving		% DV

	Total Fat 10.6g	14 %
	Saturated Fat 3.7g	19 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 0.7g
Cholesterol 38.6mg		12 %
Sodium 89.4mg		3 %
Potassium 852.1mg		22 %
Total Carbohydrate 38.5g		11 %
	Dietary Fiber 6.6g	26 %
	Sugars, other 31.9g
Protein 16.1g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 302

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