It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Southwestern Stuffed Peppers
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- #18999
You won't miss the meat in these peppers stuffed with rice, chili beans, corn, sour cream, and cheese. The oven-baked peppers are finished with a topping of salsa to complete the southwestern flavors.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
4 large red or green bell peppers, halved lengthwise, seeded
2 cups cooked rice
4 ounces shredded Cheddar cheese
1/2 cup sour cream
1 can (15 ounce size) spicy chili beans, undrained
1 can (11 ounce size) whole kernel corn, drained
1/2 cup thick and chunky salsa, optional
chopped fresh cilantro, optional
directions
Preheat the oven to 350 degrees F.
Place the peppers cut-side up in a 9x13 baking dish.
Combine the rice, cheese, sour cream, beans, and corn in a bowl. Mix well. Fill each pepper half with 1/2 cup of the filling. Cover the pan with foil.
Place the peppers in the oven and bake at 350 degrees F for 50-60 minutes or until the peppers are tender.
Serve the peppers topped with salsa and cilantro, if desired.
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
reviews & comments
January 4, 2009
used half the rice, substituted ground beef (with taco seasoning) for the other half. Easy to prep, cooked 55 minutes in oven.