- 8 medium green bell peppers, halved, seeded
- 3 cups cooked long-grain white rice
- 1 (10 ounce) package frozen mixed peas and carrots
- 1 cup whole kernel corn
- 1/2 chopped green onions
- 1 (16 ounce) jar ORTEGA® Garden Style Salsa, divided
- 1 1/2 cups SARGENTO® 4 Cheese Mexican Blend, divided
- PREHEAT oven to 375 degrees F.
- PLACE bell peppers in microwave-safe dish with 3 tablespoons water. Cover with plastic wrap. Microwave on HIGH (100%) power for 4 to 5 minutes or until slightly tender. Drain.
- COMBINE rice, peas and carrots, corn, green onions, 3/4 cup salsa and 1 cup cheese in large bowl. Fill each pepper with about 1/2 cup rice mixture. Place peppers in ungreased 13 x 9-inch baking dish; top with remaining salsa and remaining cheese.
- BAKE, covered, for 20 to 25 minutes. Uncover; bake for additional 5 minutes or until heated through and cheese is melted.