vegetarian mexican peppers

Name: Vegetarian Mexican Peppers
Prep time: 20 min
Cook time: 10 min
Yield: 4
Ingredients: 4 - red bell peppers, roasted; 1- 1/2 cup(s) cooked spanish rice or plain; 8 ounce(s) 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 cup(s) taco bell taco sauce, or your favorite; 1/4 cup(s) diced onions, opt; 8-10 ounce(s) favorite cheese, grated

(1 RATING)

101 Pinches 1 Photo

Lynn Socko

San Angelo, TX

Updated on Jul 27, 2011

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

Rate

prep time 20 Min

cook time 10 Min

method ---

yield 4 serving(s)

Ingredients

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

How To Make vegetarian mexican peppers

Step 1

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

Step 2

For quick spanish rice https://www.justapinch.com/recipe/lynnsocko/lower-sodium-spanish-rice/rice-side.
Step 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.
Step 4

Spoon filling into peppers. Micro for 8 min. for 4 peppers.
Step 5

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