Mexican Stuffed Red Peppers

 

Try these awesome stuffed peppers for an easy meal. The red peppers add a nice sweetness to the spicy rice, onion, and corn filling.

Ingredients:::

• 2 large red bell peppers
• Fresh Mutton
• Vegetable oil - 1 teaspoon
• Chopped onion - 1 cup
• Bottled minced garlic - 2 teaspoons
• Diced tomatoes with jalapenos or mild green chilies - 1 can (15 ounces)
• Frozen yellow corn kernels - 1 cup
• Cooked white rice - 1 cup
• Salsa-cheese sauce - 1 cup

Method:::

1. Cut peppers in half length-wise (top to bottom). Remove stem, seeds, and membranes. Rinse well. 
2. 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.
3. Meanwhile, if mutton 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. 
4. Meanwhile, heat oil on medium-high in an extra-deep, 12-inch skillet. 
5. Peel and coarsely chop onion, adding to skillet as you chop. Add mutton, stirring and turning occasionally to break up any chunks. 
6. Add garlic and continue to cook, stirring frequently, until meat is crumbled and completely browned through, 5 to 6 minutes.
7. Reduce heat to medium. 
8. Add tomatoes with juices, corn and cooked rice. Stir well. Reduce heat to low, and stir in salsa-cheese sauce. 
9. Continue to cook until sauce is heated through, about 2 more minutes. 
10. Spoon mutton mixture into steamed pepper halves and serve.