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Mexican Beef and Corn Skillet Peppers
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
1Lightly 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.
2Remove from heat. Place the pepper halves on a serving platter. Spoon in meat mixture and top with cheese.