Ingredients
1 pound lean ground beef (90% lean)1/3 cup chopped onion1/3 cup chopped celery2 teaspoons chili powder1/4 teaspoon salt1 tablespoon canned chopped green chiles1-1/4 cups salsa, divided3 cups cooked rice6 medium sweet red or green peppers1/4 cup water1 cup shredded reduced-fat Mexican cheese blend
Preparation
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.
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.
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.
