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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe used with permission from Ortega and www.ortega.com.