Vegetarian Mexican Peppers

1
Lynn Socko

By
@lynnsocko

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
20 Min
Cook:
10 Min

Ingredients

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  • 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

How to Make Vegetarian Mexican Peppers

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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About Vegetarian Mexican Peppers





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