This easy entree from Better Homes and Gardens magazine is good for you, too.
The peppers are packed with antioxidants, and each serving only adds 360 calories to your count.
Yield: 4 servings
4 small or 2 large sweet peppers
Never miss a local story.
1 8.8-pouch cooked Spanish-style rice or long grain and wild rice
10 to 12-ounces cooked ground beef crumbles or 2 cups cooked ground beef
1/2 cup frozen whole kernel corn
3 tablespoons purchased mole sauce
2 tablespoons water
1/2 cup shredded Mexican cheese blend or shredded cheddar cheese
2 tablespoons snipped fresh cilantro
Cut tops off small peppers or halve large peppers lengthwise and remove seeds and membranes. In a four-quart Dutch oven, immerse peppers in boiling water for three minutes. Remove and drain with cut sides down on paper towels.
For filling, in a saucepan combine rice, beef, corn, mole sauce and water. Cook, uncovered, over medium heat until heated through, stirring frequently.
Remove from heat; stir in cheese. Place peppers, cut side up, on platter. Sprinkle with salt and pepper. Spoon filling into peppers. Sprinkle with cilantro.
-- Emily Simnitt