Recipe Image

Mexican Beef and Corn Skillet Peppers

  • 15 m
  • 40 m
Diabetic Living Magazine
“Sweet bell peppers are simmered to tenderness with ground beef, corn, and Mexican-style seasonings, stuffed, then topped with goat cheese for a hearty dinner that doesn't need an oven.”


    • Nonstick cooking spray
    • 12 ounces extra lean ground beef
    • 2 cups frozen corn kernels
    • 1 (10 ounce) can diced tomatoes and green chilies, such as Rotel®, mild
    • 1½ teaspoons ground cumin
    • ¼ teaspoon salt
    • 2 large green sweet peppers, halved lengthwise, stems, seeds and membranes discarded
    • 1 ounce goat cheese, crumbled or finely shredded reduced fat sharp cheddar cheese


  • 1 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.
  • 2 Remove from heat. Place the pepper halves on a serving platter. Spoon in meat mixture and top with cheese.
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