Vegetarian Mexican Peppers

★★★★★ 1 Review
lynnsocko avatar
By Lynn Socko
from San Angelo, TX

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

serves 4
prep time 20 Min
cook time 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
    rotel, drained
  • 1 can
    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
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How To Make

  • 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 https://www.justapinch.com/recipe/lynnsocko/lower-sodium-spanish-rice/rice-side.
  • 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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