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Source: Nestle® Very Best Baking

Mexican-Style Stuffed Peppers
Rice and tasty, tender vegetables make the centerpiece of these savory stuffed peppers. Seasoned with Garden Salsa and finished with a 4-cheese Mexican blend this corn-flecked rice filling makes these peppers delicioso!
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Serves: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
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8 medium green bell peppers, halved and seeded
3 cups cooked long grain white rice
1 package (10-oz.) frozen peas and carrots
1 cup whole kernel corn
1/2 cup green onions, chopped
1 3/4 cups ORTEGA® Salsa Prima Homestyle Mild, divided
1 1/2 cups 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 13x9x2-inch baking dish; top with remaining salsa and cheese.

BAKE, uncovered, for 20 to 25 minutes. Uncover; bake for additional 5 minutes or until heated through and cheese is melted.





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