Mexicali Stuffed Peppers

• 2 large sweet red peppers
• 2 large sweet yellow peppers
• 1/2 pound ground round
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups cooked long-grain rice (cooked without salt or fat)
• 1 1/4 cups no-salt-added salsa
• 1 cup fresh or frozen whole-kernel corn, thawed
• 1 1/2 teaspoons ground cumin
• 1/2 cup chopped fresh cilantro
• 1 cup (4 ounces) shredded reduced-fat Cheddar cheese

1. Cut tops off peppers; remove and discard seeds and membranes. Trim stems from tops, and discard stems. Chop pepper tops; set aside. Arrange pepper shells in an 11- x 7- x 1 1/2-inch baking dish. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 7 minutes, rotating dish a quarter-turn every 2 minutes. Set aside.
2. Combine meat, onion, garlic, and chopped pepper in a large nonstick skillet; cook over medium heat until meat is browned, stirring until it crumbles. Drain, if necessary.
3. Add rice and next 3 ingredients. Cook until thoroughly heated, stirring occasionally. Stir in cilantro. Spoon meat mixture evenly into pepper shells; place shells in an 8-inch square baking dish. Bake at 350u0b0 for 20 minutes; sprinkle evenly with cheese, and bake 5 additional minutes or until cheese melts.

sweet red peppers, sweet yellow peppers, ground round, onion, garlic, rice, nosalt, corn, ground cumin, fresh cilantro, cheddar cheese

Taken from www.myrecipes.com/recipe/mexicali-stuffed-peppers (may not work)