Guest guest Posted June 10, 2009 Report Share Posted June 10, 2009 Mexican-Style Stuffed Peppers 8 medium green bell peppers, halved and seeded 3 cups cooked long-grain white rice 1 10 oz. package frozen peas and carrots 1 cup whole kernel corn 1/2 cup chopped green onions 1 3/4 cups garden style salsa, divided 1 1/2 cups 4 cheese Mexican blend, divided Preheat oven to 375 degrees. 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. Quote Link to comment Share on other sites More sharing options...
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