Mexican

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
Servings
4
Calories
440

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.

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® Shredded Mild Cheddar Cheese - Fine Cut, divided
Directions
  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%
Amount/Serving%DV*
Total Carbohydrate 43g 14%
Dietary Fiber 9g 36%
Sugars 0g
Protein 19g
Amount/Serving%DV*
Vitamin A 640RE
Vitamin C 222mg 370%
Calcium 441mg 44%
Iron 3mg 17%