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)

review

Recipe by

Lynn Socko

@lynnsocko

San Angelo, TX

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

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(1 rating)

yield 4 serving(s)

prep time 20 Min

cook time 10 Min

Ingredients For vegetarian mexican peppers

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

How To Make vegetarian mexican peppers

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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vegetarian mexican peppers

Ingredients For vegetarian mexican peppers

How To Make vegetarian mexican peppers

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