Mexican Beef and Corn Skillet Peppers
Lightly coat a deep large nonstick skillet with cooking spray and place over medium high heat until hot. Brown beef, stirring frequently. Stir in the corn, tomatoes, cumin and salt. Top with pepper halves, cut side down. Bring to a boil over medium high heat, reduce heat, cover and simmer 15 to 20 minutes or until peppers are desired tenderness.Advertisement
Remove from heat. Place the pepper halves on a serving platter. Spoon in meat mixture and top with cheese.
2 1/2 lean protein, 1 starch, 1/2 fat, 1/2 vegetable