Vegetarian Mexican Peppers

Lynn Socko


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


★★★★★ 1 vote

20 Min
10 Min


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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

How to Make Vegetarian Mexican Peppers


  • 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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About Vegetarian Mexican Peppers

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