|
|
Instructions |
|
|
|
Prepare peppers by cutting off the top 1/2 inch and removing the core and seeds. Place peppers in a baking dish.
|
|
|
|
In a lag bowl combine rice beans corn and 1 c cheese and salsa. Stir to combine.
|
|
|
|
Scoop stuffing into pepper shells. Cover with tin foil and bake at 350 for 35 min. Remove tinfoil and sprinkle with remaining cheese. Return to oven and cook uncovered 5 to 10 min till cheese has melted.
|
|
|
|
Serve sprinkled with green onions and sour cream.
|
|
|
|
Originally Submitted
4/29/2016
|
