We've always liked stuffed peppers, but everyone is pleasantly surprised at this mildly spicy version. For convenience, you can assemble these pretty peppers ahead of time and bake them later.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1/3 cup chopped onion
  • 1/3 cup chopped celery
  • 2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1 tablespoon canned chopped green chiles
  • 1-1/4 cups salsa, divided
  • 3 cups cooked rice
  • 6 medium sweet red or green peppers
  • 1/4 cup water
  • 1 cup shredded reduced-fat mexican cheese blend

Directions

  1. Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and celery over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings, green chiles, 1 cup salsa and rice.
  2. Cut off and discard tops from peppers; remove seeds. Fill peppers with beef mixture. Place in a 13x9-in. baking dish coated with cooking spray. Add water to dish.
  3. Bake, covered, until peppers are tender and filling is heated through, 45-50 minutes. Top peppers with remaining salsa and cheese. Bake, uncovered, until cheese is melted, 2-3 minutes.