FESTIVE STUFFED PEPPERS

Ellen Bales

By
@Starwriter

This recipe comes from Hormel Foods.
10-16-15


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
10 Min
Cook:
45 Min
Method:
Bake

Ingredients

1 c
instant white rice
2 c
thick & chunky medium salsa, drained
1 can(s)
(11 oz.) whole kernel corn with red and green bell peppers, drained
1 c
shredded cheddar cheese
3 large
bell peppers
½ c
shredded monterey jack cheese

Step-By-Step

Step 1 Direction Photo

1Cut off tops of peppers and a slice off bottoms so that they stand up. Clean out seeds; set peppers aside.

Step 2 Direction Photo

2Cook rice according to package directions. In saucepan, combine salsa, rice, corn, and Cheddar cheese.

Step 3 Direction Photo

3Fill bell pepper halves evenly with rice mixture. Cover with aluminum foil and bake in a preheated 375º oven for 30 minutes.

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4Uncover and sprinkle each pepper with Monterey Jack cheese. Continue baking, uncovered, another 15-20 minutes or until cheese is melted and peppers are tender.

Step 5 Direction Photo

5Serve immediately; add a dollup of sour cream if desired.,

About this Recipe

Main Ingredient: Pasta
Regional Style: Southwestern
Dietary Needs: Vegetarian