Vegetarian Mexican Peppers

Lynn Socko

By
@lynnsocko

This is a great dish for leftover rice, spanish or plain.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
20 Min
Cook:
10 Min

Ingredients

4
red bell peppers, roasted
1- 1/2 c
cooked spanish rice or plain
8 oz
frozen and cooked corn or canned, drained)
1 can(s)
rotel, drained
1 can(s)
pinto or ranch style beans, drained and rinsed (or leftover fresh cooked beans)
1/4 c
taco bell taco sauce, or your favorite
1/4 c
diced onions, opt
8-10 oz
favorite cheese, grated

Step-By-Step

1Cut top of pepper off, removing stem and seeds. Spray with spray oil and place under low broiler for about 10 min.

2For quick spanish rice Spanish Rice low sodium instant.

3Mix cooked rice, prepared frzn. corn,(if using canned, drain well), chopped onion, drained rotel and beans and taco sauce. Mix together well, add cheese and mix in.

4Spoon filling into peppers. Micro for 8 min. for 4 peppers.

5Top with additional taco sauce and cheese after microwaving if desired.

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