Quick Stuffed Peppers

Directions

1. 1
   Heat oven to 375°.
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.