Ingredients
1 pound ground beef2 cups salsa1 cup frozen corn1/4 cup water3/4 teaspoon ground cumin3/4 teaspoon dried oregano1 teaspoon salt1/2 teaspoon pepper1/2 cup uncooked instant rice1 cup shredded cheddar cheese, divided4 medium green peppers, halved lengthwiseSliced canned jalapeno peppers, optional
Preparation
Crumble beef into a 2-qt. microwave-safe dish. Cover and microwave on high for 1-1/2 minutes; stir. Cook on high 30-60 minutes longer or until the meat is no longer pink; drain.
Stir in salsa, corn, water, cumin, oregano, salt and pepper. Cover and microwave on high for 2 minutes or until mixture bubbles around the edges. Stir in rice and 1/2 cup cheese. Cover and let stand for 5 minutes; stir.
Spoon 1/2 cup into each pepper half. Place on a 12-in. round microwave-safe plate. Cover loosely and cook on high for 6-8 minutes or until peppers are tender, rotating a half turn once. Cover and let stand for 4 minutes. Sprinkle with remaining cheese; top with jalapenos if desired.
