I have made this one many times and it turns out GREAT each time!!! I have cut the peppers the way the picture shows, but I actually prefer to carefully cut off the tops and dig the seeds out and fill it so it stands up fully intact. If you can cut the top off carefully enough, after you stuff the peppers, you can replace the top for cooking and it has a nice look while serving. Also, the recipe doesn't call for any meat in it, but I always add some browned ground beef. Makes it more like a meal than a side dish. Very easy to make!!! Enjoy!
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Mexican-Style Stuffed Peppers
Rice and tasty, tender vegetables make the centerpiece of these savory stuffed peppers. Seasoned with Garden Salsa and finished with a 4-cheese Mexican blend this corn-flecked rice filling makes these peppersdelicioso!
Estimated Cook Time: 30 mins
Ingredients
8 medium green bell peppers halved and seeded
3 cups cooked long-grain white rice
1 (10-oz.) package frozen peas and carrots
1 cup whole kernel corn
1/2 cup chopped green onions
1 3/4 cups ORTEGA Salsa - Homestyle Recipe (Mild) divided
1 1/2 cups 4 cheese Mexican blend divided
Directions
PREHEAT oven to 375°F.
PLACE bell peppers in microwave-safe dish with 3 tablespoons water. Cover with plastic wrap. Microwave on HIGH (100%) power for 4 to 5 minutes or until slightly tender. Drain.
COMBINE rice, peas and carrots, corn, green onions, 3/4 cup salsa and 1 cup cheese in large bowl. Fill each pepper with about 1/2 cup rice mixture. Place peppers in ungreased 13x9x2-inch baking dish; top with remaining salsa and cheese.
BAKE, uncovered, for 20 to 25 minutes. Uncover; bake for additional 5 minutes or until heated through and cheese is melted.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mexican-Style Stuffed Peppers
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Rice and tasty, tender vegetables make the centerpiece of these savory stuffed peppers. Seasoned with Garden Salsa and finished with a 4-cheese Mexican blend this corn-flecked rice filling makes these peppersdelicioso!
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Estimated Preparation Time: 15 minsEstimated Cook Time: 30 mins
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Servings: 8
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Ingredients
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:8 medium green bell peppers halved and seeded
3 cups cooked long-grain white rice
1 (10-oz.) package frozen peas and carrots
1 cup whole kernel corn
1/2 cup chopped green onions
1 3/4 cups ORTEGA Salsa - Homestyle Recipe (Mild) divided
1 1/2 cups 4 cheese Mexican blend divided
You must be registered for see images
Directions
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:PREHEAT oven to 375°F.
PLACE bell peppers in microwave-safe dish with 3 tablespoons water. Cover with plastic wrap. Microwave on HIGH (100%) power for 4 to 5 minutes or until slightly tender. Drain.
COMBINE rice, peas and carrots, corn, green onions, 3/4 cup salsa and 1 cup cheese in large bowl. Fill each pepper with about 1/2 cup rice mixture. Place peppers in ungreased 13x9x2-inch baking dish; top with remaining salsa and cheese.
BAKE, uncovered, for 20 to 25 minutes. Uncover; bake for additional 5 minutes or until heated through and cheese is melted.
