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VEGETARIAN STUFFED PEPPERS

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 4
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 2 large green or red bell peppers
  • 1/2 cup instant brown rice, uncooked
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic salt
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies-No Salt Added, drained
  • 1-1/2 corn, black beans, red peppers cups frozen Southwest mixed vegetables
  • 1 can (8 oz each) Hunt's® Tomato Sauce, divided
  • 1/3 cup shredded sharp Cheddar cheese
DIRECTIONS

Preheat oven to 400°F. Spray 8x8-inch glass baking dish with cooking spray. Cut bell peppers lengthwise through stem into halves. Remove and discard seeds and membranes. Place peppers, cut-side down, in dish. Bake 15 minutes or until tender.

Meanwhile, prepare rice according to package directions, adding cumin and garlic salt. Add drained tomatoes, mixed vegetables and half of tomato sauce to cooked rice; stir to combine. Divide rice mixture and place inside peppers. Top with remaining tomato sauce; sprinkle with cheese.

Cover dish with aluminum foil. Bake 20 minutes or until peppers are hot and cheese melts.