FESTIVE STUFFED PEPPERS

Ellen Bales

By
@Starwriter

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


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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

Directions Step-By-Step

1
Cut off tops of peppers and a slice off bottoms so that they stand up. Clean out seeds; set peppers aside.
2
Cook rice according to package directions. In saucepan, combine salsa, rice, corn, and Cheddar cheese.
3
Fill bell pepper halves evenly with rice mixture. Cover with aluminum foil and bake in a preheated 375º oven for 30 minutes.
4
Uncover and sprinkle each pepper with Monterey Jack cheese. Continue baking, uncovered, another 15-20 minutes or until cheese is melted and peppers are tender.
5
Serve immediately; add a dollup of sour cream if desired.,

About this Recipe

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