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
Makes 8 servings
This recipe used with permission from Ortega and www.ortega.com