Confetti Stuffed Bell Peppers

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 4 medium green bell peppers
• 1 lb ground round
• 1 cup chopped onion
• 1 cup frozen corn kernels
• 1 cup cooked rice
• 1 (14 1/2 ounce) can stewed tomatoes
• 1 teaspoon worcestershire sauce
• 1 teaspoon dried basil
• 1/2-1 teaspoon garlic powder
• black pepper, to taste
• 1 cup shredded sharp cheddar cheese

Recipe

• 1 slice off the top of each bell pepper; use a spoon to scoop out the seeds and membranes.
• 2 put the peppers, open side up, in an 8-inch square casserole dish that has a lid.
• 3 pour 2 cups of water into the casserole (do not get any water inside the pepper cavities).
• 4 microwave the peppers, covered, on high, for about 5 minutes or until the peppers are crisp-tender.
• 5 place a large nonstick skillet over high heat--let skillet get heated.
• 6 add in ground beef and chopped onion; cook until meat is browned, stir and break up meat as you cook.
• 7 add in the corn, rice, and tomatoes; stir to combine.
• 8 add in the worcestershire sauce, basil, garlic, powder, and pepper to taste.
• 9 stir and cook about 2 minutes or until the corn and rice are heated through.
• 10 stir in 2/3 cup cheddar cheese and remove from heat.
• 11 remove peppers from dish using a slotted spoon; drain off any water.
• 12 pour all water out of the dish.
• 13 fill the peppers with stuffing and return them to the casserole dish.
• 14 spoon any remaining stuffing around the peppers.
• 15 sprinkle the remaining cheese over all.
• 16 microwave the peppers, uncovered, on high, for about 1 minute or until the cheese melts.