Tex-Mex Stuffed Peppers
Ingredients
- 2 tbsp (30 mL) Vegetable or Canola Oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1 lb (500 g) ground chicken, turkey or lean beef
- 3/4 cup (175 mL) fresh or frozen corn
- 1 1/2 tsp (7 mL) chili powder
- 1/2 tsp (2 mL) ground cumin
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 cup (250 mL) Carnation® Regular or 2% Evaporated Milk
- 1/2 cup (125 mL) tomato sauce
- 4 red, yellow or orange peppers, halved lengthwise and seeded
- 2 tbsp (30 mL) chopped fresh cilantro
- 1 1/2 cups (375 mL) grated Cheddar or Monterey Jack cheese
Directions
Step 1:
In a large skillet, heat oil over medium-high heat. Add onion, celery and garlic and cook for 3 minutes. Add chicken and cook, until no longer pink, breaking up large pieces.
Step 2:
Add corn, chili powder, cumin, salt, pepper, evaporated milk and tomato sauce. Reduce heat and simmer for 12 to 15 minutes, stirring often. Remove from heat.
Step 3:
Arrange pepper halves in a 9 x 13 inch (3 L) baking dish. Spoon mixture into peppers halves. Pour 1/3 cup (75 mL) water in bottom of pan.
Step 4:
Cover peppers with foil. Bake in a preheated 375ºF (190ºC) oven for 30 minutes. Remove foil. Top peppers with cilantro and cheese. Bake, uncovered for 10 minutes, or until peppers are tender. Let stand 10 minutes before serving.
Tips
Make Ahead - filling can be cooked, covered and refrigerated one day ahead.
Add 1 cup (250 mL) drained and rinsed canned black beans to filling.