Vegetarian Mexican Peppers

Lynn Socko

By
@lynnsocko

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


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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

Directions Step-By-Step

1
Cut top of pepper off, removing stem and seeds. Spray with spray oil and place under low broiler for about 10 min.
2
For quick spanish rice Spanish Rice low sodium instant.
3
Mix 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.
4
Spoon filling into peppers. Micro for 8 min. for 4 peppers.
5
Top with additional taco sauce and cheese after microwaving if desired.

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