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Mexican-Style Stuffed Peppers

Rated as 4.12 out of 5 Stars

"This colorful meatless recipe is as easy as it is healthy. It's also great for parties, as it can be prepared up to a day in advance. Just throw it in the oven and mingle with your guests."
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1 h servings 223
Original recipe yields 8 servings


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  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.

Nutrition Facts

Per Serving: 223 calories; 7.4 33 9.5 18 464 Full nutrition


Read all reviews 5
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These were pretty good. The filling is a little blander than I would have liked-- I would add more salsa. I used brown rice instead of white for an extra-high-fiber meal!

pretty tasty and easy to make !

This recipe was very easy to make, although I changed the peppers to a red and yellow mix, the rice to brown rice and the salsa to spicy for added flavor. I didn't plan enough time to cook the ...

A very tasty vegetarian dish

My picky husband loved it