Colorful Stuffed Peppers

• 1 pound ground beef
• 2 cups salsa
• 1 cup frozen corn
• 1/4 cup water
• 3/4 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup uncooked instant rice
• 1 cup shredded cheddar cheese, divided
• 4 medium green peppers, halved lengthwise
• Sliced canned jalapeno peppers, optional

1. Crumble beef into a 2-qt. microwave-safe dish. Cover and microwave on high for 1-1/2 minutes; stir. Cook on high 30-60 minutes longer or until the meat is no longer pink; drain.
2. Stir in salsa, corn, water, cumin, oregano, salt and pepper. Cover and microwave on high for 2 minutes or until mixture bubbles around the edges. Stir in rice and 1/2 cup cheese. Cover and let stand for 5 minutes; stir.
3. Spoon 1/2 cup into each pepper half. Place on a 12-in. round microwave-safe plate. Cover loosely and cook on high for 6-8 minutes or until peppers are tender, rotating a half turn once. Cover and let stand for 4 minutes. Sprinkle with remaining cheese; top with jalapenos if desired.

ground beef, salsa, frozen corn, water, ground cumin, oregano, salt, pepper, rice, cheddar cheese, green peppers, jalapeno peppers

Taken from www.tasteofhome.com/recipes/colorful-stuffed-peppers/ (may not work)