A spicy American twist on one of my all-time favorite Mediterranean dishes
Ingredients:
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1 cup frozen corn
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1 cup salsa
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1/4 cup rice
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1 lb lean ground beef
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1 tsp salt
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1/2 tsp fresh cracked black pepper
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1/4 tsp crushed pepper
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2 medium red peppers
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14 1/2 oz. can diced tomatoes w/green chiles
Directions:
Combine everything but the red peppers and tomatoes in a large bowl and mix well.
Cut peppers in half, clean, stuff with meat mixture, and place in a deep-dish pan. Cover stuffed peppers with the can of diced tomatoes, cover with aluminum foil, and bake in the oven for about 45 minutes at 400 degrees, removing foil about halfway through. Let them cool off for about 5-10 minutes and enjoy!
(This recipe would also work great in the crockpot)
