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

1Cut off tops of peppers and a slice off bottoms so that they stand up. Clean out seeds; set peppers aside.
2Cook rice according to package directions. In saucepan, combine salsa, rice, corn, and Cheddar cheese.
3Fill bell pepper halves evenly with rice mixture. Cover with aluminum foil and bake in a preheated 375º oven for 30 minutes.
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.
5Serve immediately; add a dollup of sour cream if desired.,

About this Recipe

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