Rating: 3.5 stars
205 Ratings
  • 5 star values: 71
  • 4 star values: 57
  • 3 star values: 39
  • 2 star values: 24
  • 1 star values: 14
Dawn Perry

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Credit: Jonny Valiant

Recipe Summary

hands-on:
10 mins
total:
1 hr 20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375° F. Cook the rice according to the package directions.

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  • 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, ½ cup of the Monterey Jack, ½ teaspoon salt, and ¼ 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 ½ 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 ½ cup of Monterey Jack, and bake until browned, 5 to 7 minutes more.

  • In a small bowl, whisk together the yogurt and ¼ cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.

Nutrition Facts

521 calories; fat 20g; saturated fat 9g; cholesterol 60mg; sodium 574mg; protein 26g; carbohydrates 59g; sugars 7g; fiber 5g; iron 4mg; calcium 316mg.
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