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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.
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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.