Southwestern Stuffed Bell Peppers

Makes 4 servings (1 pepper half per serving)



2 bell peppers, any color

3/4 cup instant brown rice

1 cup chunky-style mild salsa

1/2 cup canned black beans, rinsed and drained (optional)

1/2 cup frozen corn

1/2 teaspoon chili powder

1/4 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon pepper

4 slices Sargento® Deli Style Sliced Sharp Cheddar Cheese

1 Tbsp. chopped fresh cilantro



Cut peppers in half; remove seeds. Place in a shallow baking dish, cut-side down. Bake in preheated 425°F oven 15 minutes or until skins begin to bubble and peppers are just tender.


Boil 3/4 cups water in a medium-sized saucepan. Stir in rice; return to boil. Reduce heat to low; cover and simmer 5 minutes. Stir in salsa, beans and corn, and mix lightly. Add chili powder, cumin, salt and pepper.


Fill baked peppers with rice mixture; cover with foil. Bake in preheated 400°F oven for 15 minutes. Uncover and top with cheese slices. Continue baking 5 minutes or until cheese is melted and filling is hot. Sprinkle with chopped cilantro.





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