Quick Stuffed Peppers - cooking recipe

Ingredients

6 medium green peppers
1 pkg. Spanish rice mix
1 (12 oz.) can corned beef

Preparation

Heat oven to 375\u00b0.
Cut tops off peppers and remove seeds. Cook peppers in boiling, salted water for 5 to 8 minutes or until almost tender.
Drain.
Prepare rice mix as directed.
Chop corned beef and add to rice mix.
Stuff peppers with mix.
Bake in muffin pans, with 1/4-inch water, for 30 minutes.
Or a shallow pan in 1/4-inch water.