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Southwestern Stuffed Peppers
2 cups cooked rice
4 ounces Cheddar cheese, shredded
1/2 cup sour cream
15 oz can spicy chili beans, undrained
11 oz can whole kernel corn w/red and green peppers, drained
4 large green peppers, halved lengthwise, seeded
1/2 cup thick and chunky salsa
tortilla chips
fresh cilantro
Heat oven to 350 degrees F. In medium bowl, combine cooked rice,
cheese, sour cream, chili beans, and corn. Mix well. Spoon heaping
1/2 cup of filling into each pepper half. Place filled pepper
halves in an ungreased 13x9-inch baking dish or pan. Cover with
foil. Bake for 50-60 minutes or until peppers are tender. Top
each pepper with 1 tablespoon of salsa, cilantro, and a couple of
tortilla chips.
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Stuffed Peppers 04