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