Back of the Box Recipes - Brand Name Recipes Recipe
         Quick Recipe Search
   Home |  Recipes |  Newsletter |  Shopping |  FREE Coupons |  Contact Us

Free Newsletter!

Can you resist FREE?
Our newsletter is jam packed full of...

  • Great recipes
  • Cooking tips
  • Money saving offers
  • Plain ol' good stuff

  • Get yours today!

    Click here for a "text only" printer friendly version.
    Mexican Style Stuffed Peppers Mexican Style Stuffed Peppers

    Rice and tasty, tender vegetables make the centerpiece of these savory stuffed peppers. Seasoned with Garden Salsa and finished with a 4-cheese Mexican blend this corn-flecked rice filling makes these peppers delicioso!

    Prep: 15 min - Cook: 30 min

    8 medium green bell peppers, halved and seeded
    3 cups cooked long-grain white rice
    1 package (10-oz.) frozen peas and carrots
    1 cup whole kernel corn
    1/2 cup chopped green onions
    1 3/4 cups ORTEGA Salsa - Homestyle Recipe (Mild), divided
    1 1/2 cups 4 cheese Mexican blend, divided

    PREHEAT oven to 375°F.

    PLACE bell peppers in microwave-safe dish with 3 tablespoons water. Cover with plastic wrap. Microwave on HIGH (100%) power for 4 to 5 minutes or until slightly tender. Drain.

    COMBINE rice, peas and carrots, corn, green onions, 3/4 cup salsa and 1 cup cheese in large bowl. Fill each pepper with about 1/2 cup rice mixture. Place peppers in ungreased 13x9x2-inch baking dish; top with remaining salsa and cheese.

    BAKE, uncovered, for 20 to 25 minutes. Uncover; bake for additional 5 minutes or until heated through and cheese is melted.

    Makes 8 servings

    This recipe used with permission from Ortega and

    Home |  Recipes |  Newsletter |  Shopping
    Advertise on BOB |  Privacy Statement |  Contact Us

    Copyright © 2000 - 2011 Back of the Box Recipes. All Rights Reserved. Website design by Trilogy4 Design Studios.