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Southwestern Stuffed Peppers
- 1 cup long-grain white rice
- 1 tablespoon olive oil
- 6 scallions, thinly sliced, white and green parts separated
- 1/2 pound ground beef chuck
- 1 cup frozen corn
- 1 4.5-ounce can chopped green chilies
- 1 teaspoon ground cumin
- 4 ounces Monterey Jack, grated (1 cup)
- 4 kosher salt and black pepper
- 1/2 cup large bell peppers, halved lengthwise, ribs and seeds removed
Directions:View on Real Simple
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