Quick Stuffed Peppers

1. 1

   Heat oven to 375u00b0.

2. 2

   Cut tops off peppers and remove seeds. Cook peppers in boiling, salted water for 5 to 8 minutes or until almost tender.

3. 3

   Drain.

4. 4

   Prepare rice mix as directed.

5. 5

   Chop corned beef and add to rice mix.

6. 6

   Stuff peppers with mix.

7. 7

   Bake in muffin pans, with 1/4-inch water, for 30 minutes.

8. 8

   Or a shallow pan in 1/4-inch water.

* Per serving · 4 servings · Values may vary.

No additional tips available.