Mexican Stuffed Red Peppers

2 large red bell peppers*
1 pound 93-percent fat-free ground beef, fresh or frozen
1 teaspoon vegetable oil
1 cup chopped onion
2 teaspoons bottled minced garlic
1 can (15 ounces) diced tomatoes with jalapenos or mild green chilies
1 cup frozen yellow corn kernels
1 cup cooked white rice
1 cup salsa-cheese sauce*

Cut peppers in half length-wise (top to bottom). Remove stem, seeds, and membranes. Rinse well. Place in a 2-quart, microwave-safe casserole dish that has a lid. Cover and microwave 3 minutes on high. Remove dish to counter and let stand, covered, to continue steaming.

Meanwhile, if beef is frozen, run hot water over it to remove packaging. Place on microwave-safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting. Meanwhile, heat oil on medium-high in an extra-deep, 12-inch skillet. Peel and coarsely chop onion, adding to skillet as you chop. Add beef, stirring and turning occasionally to break up any chunks. Add garlic and continue to cook, stirring frequently, until meat is crumbled and completely browned through, 5 to 6 minutes.

Reduce heat to medium. Add tomatoes with juices, corn and cooked rice. Stir well. Reduce heat to low, and stir in salsa-cheese sauce. Continue to cook until sauce is heated through, about 2 more minutes. Spoon beef mixture into steamed pepper halves and serve.

Mexican Stuffed Red Peppers

Values Per Serving: 533 calories (41% from fat), 23 g fat (13 g saturated), 117mg cholesterol, 36 g protein, 40 g carbohydrates, 4 g dietary fiber, 1556 mg sodium

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