Southwest-style Stuffed Peppers

Needed something quick and easy tonight - and yummy heated up for leftovers the next day.  We made this up with some baked beans - but if you want a "fuller" meal, make up some quac / chips!  Appar Ross liked it so much that he ate one before I took a pic :)

Makes 4 servings - Pampered Chef - 238 calories

Ingredients:
2 large green sweet peppers
8oz lean ground beef
1/4 cup chopped onion
14 1/2 oz can low-sodium tomatoes, undrained and cut up
1/2 cup water
1/3 cup long grain rice
2 jalapeno peppers, chopped
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
1 cup frozen corn
2 tablespoons shredded reduced-fat cheddar cheese

Halve sweet peppers lengthwise, removing stem ends, sees, and membranes.  Immerse sweet peppers into boiling water for 3 minutes.  Invert on paper towels to drain well.

In a large skillet cook ground beef and onion until meat is brown and onion is tender.  Drain off fat.  Stir in undrained tomatoes, water, uncooked rice, jalapeno peppers, chili powder, garlic salt, and cumin.  Bring to boiling.  Stir in corn.  Return to boiling; reduce heat.  Simmer, covered, for 15-18 minutes or until rice and corn are tender.

Place pepper halves in a 2-quart square baking dish.  Spoon meat mixture into peppers.  Spoon any remaining meat mixture into the dish around the peppers.  Bake peppers, covered, in a 375 degree oven for 20 minutes or until heated through.  Uncover; sprinkle with the cheddar cheese.  Bake 2 minutes more.