Confetti Stuffed Bell Peppers

READY IN: 26mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Slice off the top of each bell pepper; use a spoon to scoop out the seeds and membranes.
  • Put the peppers, open side up, in an 8-inch square casserole dish that has a lid.
  • Pour 2 cups of water into the casserole (do not get any water inside the pepper cavities).
  • Microwave the peppers, covered, on HIGH, for about 5 minutes or until the peppers are crisp-tender.
  • Place a large nonstick skillet over high heat--let skillet get heated.
  • Add in ground beef and chopped onion; cook until meat is browned, stir and break up meat as you cook.
  • Add in the corn, rice, and tomatoes; stir to combine.
  • Add in the worcestershire sauce, basil, garlic, powder, and pepper to taste.
  • Stir and cook about 2 minutes or until the corn and rice are heated through.
  • Stir in 2/3 cup cheddar cheese and remove from heat.
  • Remove peppers from dish using a slotted spoon; drain off any water.
  • Pour all water out of the dish.
  • Fill the peppers with stuffing and return them to the casserole dish.
  • Spoon any remaining stuffing around the peppers.
  • Sprinkle the remaining cheese over all.
  • Microwave the peppers, uncovered, on high, for about 1 minute or until the cheese melts.