Mexican-Style Stuffed Peppers Recipe

Ingredients
<br>- 8 medium green bell peppers, halved, seeded
<br>- 3 cups cooked long-grain white rice
<br>- 1 (10 ounce) package frozen mixed peas and carrots
<br>- 1 cup whole kernel corn
<br>- 1/2 chopped green onions
<br>- 1 (16 ounce) jar ORTEGA® Garden Style Salsa, divided
<br>- 1 1/2 cups SARGENTO® 4 Cheese Mexican Blend, divided
<br><p></p>Directions
<br>step 1: PREHEAT oven to 375 degrees F.
<br>step 2: 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.
<br>step 3: 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 13 x 9-inch baking dish; top with remaining salsa and remaining cheese.
<br>step 4: BAKE, covered, for 20 to 25 minutes. Uncover; bake for additional 5 minutes or until heated through and cheese is melted.
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Ingredients
- 8 medium green bell peppers, halved, seeded
- 3 cups cooked long-grain white rice
- 1 (10 ounce) package frozen mixed peas and carrots
- 1 cup whole kernel corn
- 1/2 chopped green onions
- 1 (16 ounce) jar ORTEGA® Garden Style Salsa, divided
- 1 1/2 cups SARGENTO® 4 Cheese Mexican Blend, divided

Directions
step 1: PREHEAT oven to 375 degrees F.
step 2: 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.
step 3: 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 13 x 9-inch baking dish; top with remaining salsa and remaining cheese.
step 4: BAKE, covered, for 20 to 25 minutes. Uncover; bake for additional 5 minutes or until heated through and cheese is melted.

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