Mexican - Style Stuffed Peppers
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.
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
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.