Ingredients

• 4  small or 2 large sweet peppers
• 1  8.8 oz. pouch cooked Spanish-style rice or long grain&wild rice
• 10  to 12 oz. cooked ground beef crumbles, or 2 cups cooked ground beef
• 1/2  cup frozen whole kernel corn
• 3  Tbsp. purchased mole sauce*
• 2  Tbsp. water
• 1/2  cup shredded Mexican cheese blend or shredded cheddar cheese (2 oz.)
•   Salt and ground black pepper
• 2  Tbsp. snipped fresh cilantro

Directions

1. Cut tops off small peppers or halve large peppers lengthwise. Remove membranes and seeds. In a 4-quart Dutch oven immerse peppers in boiling water for 3 minutes. Remove; drain peppers, cut sides down, on paper towels.

2. For filling, in a saucepan combine rice, beef, corn, mole sauce, and water. Cook, uncovered, over medium heat until heated through, stirring frequently. Remove from heat; stir in cheese. Place peppers, cut sides up, on platter. Sprinkle with salt and black pepper. Spoon filling into peppers. Sprinkle with cilantro. Makes 4 servings.

*Test KItchen Tip: If you can't find mole sauce, substitute 1/4 cup enchilada sauce and omit the 2 tablespoons water.