Easy Santa Fe Style Stuffed Peppers - cooking recipe

Ingredients

1 cup Minute(R) Brown Rice, uncooked
Nonstick cooking spray
1 pound lean ground beef*
1 (10 ounce) package frozen whole kernel corn
1 1/2 cups thick and chunky style salsa
4 large bell peppers, tops and seeds removed
1 cup shredded Colby-Monterey Jack cheese

Preparation

Prepare rice according to package directions.
Preheat oven to 425 degrees F.
Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium heat; drain off excess fat. Stir in corn, salsa and rice.
Pierce peppers with a fork or sharp knife; place in baking dish. Fill peppers with meat mixture. Cover with foil. Bake 20 minutes. Uncover; sprinkle with cheese before serving.