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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 8 |
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South-of-the-border meatless version of stuffed bell peppers. Ingredients:
4 large green bell peppers, halved and seeded |
2 cups cooked rice |
1 cup shredded sharp cheddar cheese |
1/2 cup sour cream |
1 (15 ounce) can spicy chili beans, undrained |
1 (11 ounce) can vacuum-packed whole kernel corn, drained (with red and green peppers) |
1/2 cup picante salsa |
8 tortilla chips |
Directions:
1. Heat oven to 350°F.
2. In medium bowl, combine all the filling ingredients.
3. Spoon heaping 1/2 cup of filling into each pepper half. Place the filled peppers into a ungreased 13x 9-inch baking dish. Cover with foil and bake at 350°F for 50-60 minutes or until peppers are tender.
4. Garnish with 1 tablespoon of salsa and a tortilla chip.
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