1 red, yellow & green pepper, cut lengthwise in 1/2
1/2cup water
Instructions
HEAT oven to 400ºF.
COOK crumbles, corn and salsa in large nonstick skillet on medium 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese; spoon into pepper halves (seeds removed).
PLACE in 13x9-inch baking dish. Pour water into bottom of dish; cover.
BAKE 30 min.; sprinkle with remaining cheese. Bake, uncovered, 10 min. or until cheese is melted.
Serving
Suggestions
Substitute white for the brown rice. You can use whatever color of pepers.
Originally Submitted
8/27/2013
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You can add this Tri-Colour Stuffed Peppers recipe to your own private DesktopCookbook.