Tuesday, April 26, 2011

Mexican Stuffed Peppers for Two

1 lb. ground beef
1   onion, chopped
3 Tbsp. (about 1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix
1-1/4 cups  water, divided
1 small tomato, chopped
1/2 cup  instant white rice, uncooked
2 large red peppers
1/4 cup  Salsa
3/4 cup Shredded Cheddar Cheese, divided
HEAT oven to 400ºF.
BROWN meat with onions in skillet on medium heat. Stir in taco seasoning mix and 1/2 cup water. Bring to boil; simmer on low heat 5 min., stirring occasionally. Remove half the meat mixture; cool, then refrigerate or freeze for another use.
STIR 1/2 cup of the remaining water into remaining seasoned meat in skillet. Add tomatoes; mix well. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min. Meanwhile, cut tops off peppers; discard tops and seeds. Mix salsa and remaining water in bottom of 9-inch square baking dish. Stand peppers in baking dish.
ADD 1/2 cup cheese to meat mixture; stir. Spoon into peppers; top with remaining cheese. Cover.
BAKE 35 to 40 min. or until peppers are tender. Serve with sauce from baking dish.

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