Verde Stuffed Peppers
Prep Time: 10
Cook Time: 35
Serves: Serves: 3
Ingredients
- 3 green bell peppers
- 3/4 cup instant brown rice
- 1 cup (8 oz.) chunky-style mild salsa
- 1/2 cup corn (fresh, frozen or canned)
- 1/2 cup canned black beans, rinsed and drained (optional)
- 2 cups (8 oz.) Sargento® Bistro® Blends Shredded Taco Cheese, divided
- 1 Tbsp. chopped fresh cilantro (optional)
Directions
Cut peppers in half; remove seeds. Place in 13x9-inch baking dish, cut-side down. Bake in preheated 425°F oven 15 minutes or until skins begin to bubble and peppers are just tender.
Heat 3/4 cup water to a boil in small saucepan. Stir in rice; return to boil. Reduce heat; cover and simmer 5 minutes. Stir in salsa, corn and beans, if desired.
Add 1 cup cheese; mix lightly. When peppers are done, fill centers with rice mixture; cover with foil. Bake in preheated 400°F oven 15 minutes. Uncover; sprinkle with remaining cheese. Continue baking 5 minutes or until cheese is melted and filling is hot. Sprinkle with cilantro, if desired.