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Spicy Tomato and Corn Soup

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Mexican - Style Stuffed Peppers

8 servings

This colorful meatless recipe is as easy as it is healthy. It’s also great for parties, as it can be prepared up to a day in advance. Just throw it in the oven and mingle with your guests.

Ingredients

  8 medium green bell peppers

  3 cups cooked long-grain white rice

  1 3/4 cups frozen peas and carrs (10-ounce package)

  1 cup whole kernel corn

  1/2 cup chopped green onions (about 3)

  1 3/4 cups ORTEGA® Garden Style Salsa (16-ounce jar)

  1 1/2 cups SARGENTO® 4 Cheese Mexican Blend

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Directions

PREHEAT oven to 375º 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 13 x 9-inch baking dish; top with remaining salsa and remaining cheese.

BAKE, covered, for 20 to 25 minutes. Uncover; bake for additional 5 minutes or until heated through and cheese is melted.