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Categories:Viewed: 28 - Published at: 3 years ago
Ingredients
- 3 large yellow or green sweet peppers
- 1 lb. lean ground beef
- 1/3 c. sliced green onion
- 1 c. cooked rice or barley
- 1/2 c. chunky salsa
- 1/3 c. shredded carrot
- 1/2 c. corn
- 3/4 c. shredded Monterey Jack cheese (3 oz.)
Method
- Cut peppers in half lengthwise.
- Discard seeds and membranes. On a 12-inch microwave-safe plate, arrange peppers, cut side down. Cover with microwave-safe plastic wrap; turn back one corner to vent steam.
- Cook on High for 6 to 8 minutes or until crisp-tender.
- Drain.
- Invert pepper halves over paper towels.
