Mexican-Style Stuffed Peppers

Scott and I love Mexican food and tried this recipe out the other night. Really yummy and filling. One night Scott was really hungry so I made him a quesadilla on a whole wheat tortilla to go with it but I'm good with the stuffed pepper itself. Charlotte also loves the mix inside. Its also from my everyday light meals cookbook. So here it is if you wanna give it a shot:

6 medium green or sweet red peppers
1 lb. lean ground beef (I use ground turkey)
1/3 c chopped onion
1/3 c chopped celery
3 c cooked rice (1 c dry rice cooked in 2 c water will come out to 3 c rice)
1 1/4 c salsa, divided
1 tbsp chopped green chilies
2 tsp chili  powder
1/4 tsp salt
1 c (4 oz) shredded reduced-fat mexican blend cheese

Cut off tops of peppers and discard; remove seeds. In a dutch oven or large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.

In a non-stick skillet, cook the beef (or turkey), onion, and celery over medium heat until meat is no longer pink; drain. Stir in the rice, 1 c salsa, chilies, chili powder and salt. Spoon into peppers.

Place in a 13 x 9 x 2 baking dish coated with nonstick cooking spray. Add 1/4 c water to dish. Cover and bake at 350 degrees for 45-50 minutes or until heated through. Uncover; sprinkle with cheese and top with remaining salsa. bake 2-3 minutes or until cheese is melted.