Total Calories: 247
Cut 1/2 inch off top of each pepper; remove seeds and veins; wash. Blanch in boiling water 5 minutes; drain. Place peppers in lightly greased baking dish. Combine rice with beans, corn, and taco seasoning. Stuff peppers, and bake uncovered at 350° for 25–30 minutes, or until heated through and slightly brown on top.
This Mexi-Stuffed Peppers recipe is from the 500 Fast and Fabulous Five Star 5 Ingredient Recipes Cookbook. Download this Cookbook today.
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