Time to Table:
< 45 minutes
Contains:
dairy
Servings:
4
Gluten-Free
Cooks like this recipeThese delicious stuffed peppers are meatless and loaded with fresh Southwest flavors! Rice, corn, green chiles and cheese make a delicious filling to complement the flavor of your favorite bell pepper. Enjoy as a main dish or side.
How to Make It
Ingredients
- 2 bell peppers (any color), halved and seeded
- 1 tablespoon vegetable oil
- ½ cup onion, finely chopped
- 1 clove garlic, minced
- 1½ cups brown rice, cooked
- ½ cup corn
- 2 cups tomatoes, diced
- 14 ounce can diced green chilies
- ¼ cup cheddar cheese, shredded
Preparation
1
Place pepper halves in boiling water for 2-3 minutes; drain and set aside.
2
Sauté onion and garlic in oil in a large skillet until golden.
3
Add rice, tomatoes, green chilies, and corn to the skillet and mix well.
4
Spoon mixture into pepper halves and place on a baking sheet coated with cooking spray.
5
Bake at 350 degrees for 10 minutes; sprinkle with cheese and bake 5-10 minutes more.
Recipe Tips
Looking for a heartier meal? Add black beans or ground beef to the filling for a boost of protein and flavor.
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