South of the Border Stuffed Peppers

Prep Time: 20 min  |  Cook Time: 30 min  |  Servings: 4  |  Calories: 440
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South of the Border Stuffed Peppers
Prep Time
20 min
Cook Time
30 min

Each of these stuffed bell peppers is filled to the brim with flavors that hail from south of the border. Chili-powder-seasoned brown rice, celery, onion, corn and zesty salsa with hearty helpings of Sargento® Shredded Mild Cheddar Cheese - Fine Cut deliver a savory, cheesy flavor you'll love.

  • 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® Shredded Mild Cheddar Cheese - Fine Cut, divided
  1. 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.
  2. 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.
  3. 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.

Serving Size 4

Calories 440

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 22.80g 35%
Sat. Fat 13.60g 62%
Mono Unsat. Fat 6.30g
Poly Unsat. Fat 1.40g
Cholesterol 64mg 20%
Sodium 1250mg 53%
Total Carbohydrate 43g 14%
Dietary Fiber 9g 36%
Sugars 0g
Protein 19g
Vitamin A 640RE
Vitamin C 222mg 370%
Calcium 441mg 44%
Iron 3mg 17%