Mexican-Style Stuffed Peppers Recipe

Mexican-Style Stuffed Peppers Recipe

  • 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
  1. PREHEAT oven to 375 degrees F.
  2. 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.
  3. 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.
  4. BAKE, covered, for 20 to 25 minutes. Uncover; bake for additional 5 minutes or until heated through and cheese is melted.
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