This tasty summer meal makes the most of homegrown peppers. Dab sour cream on top and serve tortilla chips and salsa alongside.
—Kim Coleman, Columbia, SC
Prep: 25 min. • Bake: 30 min. Makes: 8 servings
1 lb. lean ground beef (90% lean)
1 can (141/2 oz.) diced tomatoes and green chilies, undrained
1 envelope (5.4 oz.) Mexican-style rice and pasta mix
11/2 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 the heat; simmer, covered, until liquid is absorbed, 6-8 minutes.
2. Cut and discard tops from peppers; remove seeds. Place peppers in a greased 13x9-in. baking dish. Place 1/3 cup of the beef mixture in each pepper; sprinkle each with 2 Tbsp. cheese. Top with remaining rice mixture. Bake, covered, for 25 minutes.
3. Sprinkle with remaining cheese. Bake peppers, uncovered, until the cheese is melted and peppers are crisp-tender, 5-10 minutes.
1 stuffed pepper: 301 cal., 14g fat (8g sat. fat), 61mg chol., 797mg sod., 23g carb. (4g sugars, 3g fiber), 20g pro.