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    Mexican Style Stuffed Peppers


    Source of Recipe


    Aunt Saunny

    Prep: 15 min - Cook: 30 min

    8 medium green bell peppers, halved and seeded
    3 cups cooked long-grain white rice
    1 package (10-oz.) 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


    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.

    Makes 8 servings
 

 

 

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