Make this delightful vegetarian dish with green bell peppers stuffed with ingredients like hearty brown rice, salsa, corn, beans and sprinkled with Sargento® Shredded Taco Cheese. Top it off with a garnish of chopped fresh cilantro.
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)
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.