Santa Fe Style Stuffed Bell Peppers Food

SANTA FE STUFFED PEPPERS

Steps:

• Heat oven to 425°F.
• Brown meat in skillet. Meanwhile, prepare stuffing as directed on package. Combine meat, stuffing, eggs and 3/4 cup salsa.
• Prick each pepper in several places with fork; place on baking sheet. Fill with meat mixture; top with remaining salsa. Cover.
• Bake 25 min. Top with cheese; bake, uncovered, 5 min. or until melted.

SANTA FE-STYLE STUFFED BELL PEPPERS RECIPE

Steps:

• Heat oven to 450°F.
• Brown meat in large skillet; drain. Return meat to skillet. Stir in corn, salsa and rice.
• Pierce peppers with fork or sharp knife; place, cut sides up, in 13x9-inch baking dish. Fill with meat mixture; cover.
• Bake 20 min. Sprinkle with cheese; bake, uncovered, 5 min. or until melted.

EASY SANTA FE STYLE STUFFED PEPPERS

Steps:

• Looking for the ultimate recipe for stuffed peppers? Look no further than these savory green bell peppers, made with Success® Brown Rice, melted Colby and Monterey Jack cheeses, your favorite chunky salsa, ground beef and sweet corn. Try them the next time you're craving stuffed peppers and prepare to be blown away! Step 1
• Preheat oven to 350°F. Prepare rice according to package directions. Step 2
• Heat oil in a large, nonstick skillet over high heat. Add beef and brown, undisturbed, about 5 minutes. Then, break up with a spoon and continue to cook for an additional 5 minutes, or until cooked through. Drain off excess fat. Stir in salsa, corn and rice. Step 3
• Pierce peppers with a fork or sharp knife and stand up in a small casserole dish. Fill each pepper with the meat mixture. Step 4
• Cover peppers with foil and bake for 20 minutes, until tender. Uncover and sprinkle with cheese before serving.
• Recipe Tips
• For something different, substitute ground turkey for the ground beef called for in the recipe. Or, make this dish vegetarian by adding a meat substitute, instead of the beef. Add a little heat to this dish by spicing up your ground beef with spicy salsa or with 1 tablespoon of your favorite hot sauce.

STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
• Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
• Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

THE BEST STUFFED PEPPERS

Steps:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

SANTA FE STUFFED PEPPERS FOR TWO

Steps:

• Heat oven to 400ºF.
• Cook crumbles, corn and salsa in large nonstick skillet on medium heat 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice, cheese and cilantro.
• Pour water into 8-inch square baking dish. Add pepper halves, cut sides up; fill with crumbles mixture. Cover.
• Bake 30 min. or until peppers are crisp-tender and filling is heated through.

SANTA FE STUFFED PEPPERS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cut the stem end of the peppers to remove a thin cap.
• 3. Carefully remove the seeds and membranes. Rinse the peppers and dry. * If needed very thinly slice the bottoms so the pepper will stand up.
• 4. Place the beef in a skillet and brown it, stirring to break it up as you do. Thoroughly drain the grease. Return the beef to the skillet.
• 5. Add the garlic powder, chili powder and cilantro. Stir to mix well. Cook 2 minutes and remove from heat.
• 6. Add the salsa, corn, black beans and rice. Mix well.
• 7. Gently stir in avocado. Add the cheese and stir to mix.
• 8. Place the peppers in a baking dish. Even fill each with the beef mixture.
• 9. Cover with foil and bake 20 minutes.
• 10. Uncover and bake for 10 more minutes or until the peppers are tender.