Southwestern Stuffed Peppers

Categories: Dinner

Ingredients

• 1 cup long-grain white rice
• 1 Tbsp olive oil
• 6 scallions, thinkly sliced, shite and green parts separated
• 1/2 lb. ground beef chuck
• 1 cup frozen corn
• 1 4.5 oz can chopped green chilies
• 1 tsp ground cumin
• 4 oz Montery Jack, grated, (1 cup)
• Kosther salt and black pepper
• 4 large bell peppers, halved lengthwise, ribs and seeds removed
• 1/2 cup plain lo-fat Greek yogurt
• Salsa for serving

Directions

1. at oven to 375. Cook the rice according to the package directions.

2. Heat 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, 1/2 cup of the Monterey Jack, 1/2 teaspoon each of salt and pepper.

3. Arrange the bell peppers cut side up, in a 9×13 pan. Divide the beef mixture among the bell peppers, add 1/2 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 remaingin 1/2 cup of Monterey Jack and bake until browned 5 to 7 minutes more.

4. In a small bowl, whisk together the yogurt and 1/4 cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.

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