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South of the Border Stuffed Peppers

Prep Time: 20

Cook Time: 30

Serves: Serves: 4

Ingredients

• 1 cup brown rice
• 1 tsp. chili powder
• 4 large green or red bell peppers
• 1 Tbsp. butter or margarine
• 3 green onions, thinly sliced
• 1/2 cup chopped celery
• 1 can (7 oz.) whole kernel corn, drained
• 1 can (15 oz.) tomato sauce, divided
• 6 Tbsp. salsa, divided
• 2 cups (8 oz.) Sargento® Fancy Shredded Mild Cheddar Cheese, divided

Directions

• Cook rice according to package directions, adding chili powder. Slice 1/4-inch from the top end of each pepper; remove seeds. Add peppers to 8 cups boiling water; reduce heat and simmer 5 minutes. Carefully remove peppers from water; place upside down on paper towels to drain.

• Melt butter in large skillet over medium heat; cook onion and celery 5 minutes. Add rice, corn, 1 cup tomato sauce and 3 tablespoons salsa. Remove from heat; add 1 cup cheese. Fill peppers with rice mixture and place in 8x8-inch baking pan.

• Combine remaining tomato sauce and salsa; pour around peppers; top with remaining cheese. Cover with aluminum foil and bake in preheated 350°F oven 30 minutes or until heated through.