This nutritious yet economical summer meal makes the most of my homegrown peppers. I like to top the peppers with sour cream and serve tortilla chips and salsa alongside.
—KIM COLEMAN COLUMBIA, SC
PREP: 25 MIN. • BAKE: 30 MIN. • MAKES: 8 SERVINGS
1 pound lean ground beef (90% lean)
1 can (14 1/2 ounces) diced tomatoes and green chilies, undrained
1 envelope (5.4 ounces) Mexican-style rice and pasta mix
1 1/2 cups water
8 medium sweet peppers
2 cups shredded Mexican cheese blend, divided
1. Preheat oven to 375°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in tomatoes, rice mix and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 6-8 minutes.
2. Cut and discard tops from peppers; remove seeds. Place the peppers in a greased 13x9-in. baking dish. Place 1/3 cup of the beef mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with the remaining rice mixture. Bake, covered, 25 minutes.
3. Sprinkle with remaining cheese. Bake, uncovered, until the cheese is melted and peppers are crisp-tender, 5-10 minutes.