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Mexican-Stuffed Peppers

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Submitted by: lkelly132423297

 

Bell peppers are halved and filled with a mixture of Spanish rice mix, ground turkey, Mexican-style cheese, salsa and seasonings.
 

Ingredients

  • 1 (4.6-oz.) pkg. (Rice-A-Roni) Whole Grains Spanish Rice mix
  • 4 lg. green or red bell peppers
  • 10 oz. ground raw turkey
  • 4 stalks celery, finely chopped
  • 1 sm. onion, finely chopped
  • 2 cups salsa
  • 1 1/2 Tb.(reduced-sodium) Taco seasoning mix (from a 1.25-oz.) pkg.
  • 1 (8-oz.) pkg. reduced-fat shredded Mexican-style cheese, divided
  • 1/4 tsp. hot pepper sauce

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Method

Preheat oven to 350 degrees. Prepare rice according to package directions; set aside. Wash, halve, seed and core peppers. Simmer or steam peppers in 2 inches of water about 5 minutes; drain well and set aside. In a large non-stick skillet sprayed with PAM, cook turkey, celery and onion until meat is browned and onion is tender. Drain off any drippings and place in a large bowl. Stir in salsa, taco seasoning mix, 6 ounces of the cheese, hot pepper sauce and rice; mix well. Evenly distribute the filling among the 8 pepper halves, place in a greased baking pan, cover with foil and bake for 30 minutes. Remove the foil, sprinkle remaining 2 ounces cheese evenly over the tops of the peppers and bake for 5-10 more minutes, or until cheese starts to melt.

 

Notes:

 

Number of Servings: Makes 4 servings

 

Submitted by: lkelly132423297 ()

 

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