1 lb. lean ground beef *
1 package (10 oz.) frozen whole kernel corn
1 1/2 cups chunky salsa
1 cup cooked MINUTE® Brown Rice, uncooked
4 large bell peppers, tops and seeds removed
1 cup shredded Colby & Monterey Jack cheese

Prepare rice according to package directions.

Preheat oven to 425°F.

Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium heat; drain off excess fat. Stir in corn, salsa and rice.

Pierce peppers with fork or a sharp knife; place in baking dish. Fill peppers with meat mixture. Cover with foil. Bake 20 minutes. Uncover; sprinkle with cheese before serving.

Cook's Note: If softer bell peppers are desired; reduce over temperature to 375°F. and cook filled peppers (covered) for one hour.

* May substitute ground turkey.

Makes 4 servings.

© 2009 and ®/™ Riviana Foods Inc., used with permission.

Submitted by: Minute Rice