|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Peppers Olé |
|
Serves: 8 Print this RecipeSusan Kakuk - Plymouth, Minnesota Bake-Off® Contest 36, 1994 Raising a bumper crop of green peppers in her Minnesota garden inspired Susan Kakuk to create this south-of-the-border meatless filling for her family. The flavorful stuffed peppers can be baked in a conventional oven or microwaved. PEPPERS 4 large green bell peppers, halved, seeded 2 tablespoons water FILLING 2 cups cooked rice 1 cup (4 oz.) shredded sharp cheddar cheese 1/2 cup dairy sour cream 1 (15-ounce) can spicy chili beans, undrained 1 (11-ounce) can vacuum-packed whole kernel corn with red and green peppers, drained GARNISH 1/2 cup picante salsa 8 tortilla chips Fresh cilantro, if desired MICROWAVE DIRECTIONS: Place peppers and water in ungreased 13 x 9-inch (3-quart) microwave-safe dish or divide peppers and water between two 8-inch (1 1/2-quart) microwave-safe dishes. Cover with microwave-safe plastic wrap; microwave on HIGH for 2 minutes. Drain. In medium bowl, combine all filling ingredients. Spoon heaping 1/2 cup of filling into each pepper half. Cover; microwave 13 x 9-inch dish on HIGH for 15 to 16 minutes or until peppers are tender. (Microwave each 8-inch dish for 6 to 8 minutes.) Top each pepper with 1 tablespoon of salsa, a tortilla chip and cilantro. CONVENTIONAL DIRECTIONS: Heat oven to 350°F. In medium bowl, combine all filling ingredients. Spoon heaping 1/2 cup of filling into each pepper half. Place filled peppers in ungreased 13 x 9-inch (3-quart) baking dish or pan. Omit water. Cover with foil; bake at 350°F. for 50 to 60 minutes or until peppers are tender. Garnish as directed above. Nutrition Per Serving: Calories 270; Protein 109; Carbohydrate 37g; Fat 109; Sodium 570mg PICTURE: Top to bottom: Mexican Fiesta Biscuit Bake (Side Dishes and Salads), Peppers Olé From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Cajun Red Beans and Rice Orange-Cumin Chicken and Vegetables Spicy Broccoli Aïoli Pizza California Casserole Bean and Sausage Bake Chicken Broccoli Stroganoff Peppers Olé Quick-Topped Vegetable Chicken Casserole Biscuit Stuffin' Atop Chops Zesty Italian Crescent Casserole Creamy Spinach and Tortellini Easy Seafood Dinner West African Chicken and Groundnut Stew Smoky Southwestern Shepherd's Pie Salsa Couscous Chicken Crafty Crescent Lasagna Broccoli Brunch Braid Chicken Prosciutto with Mushroom Sauce Thai Curry Chicken and Vegetables Chick-n-Broccoli Pot Pies Wild Rice and Ham Country Tart Bacon Quiche Biscuit Cups Dotted Swiss and Spinach Quiche Chicken Picadillo Pie Italian Cheese Rustic Pie Bean Picadillo Tortillas Enchilada-Style Chicken Pie Italian Country Loaf Rustica Italian Zucchini Crescent Pie Gorgonzola and Onion Pie Italian-Style Fish and Vegetables Crab Meat Salad Pie Black Bean Mexican Pizza Chicken Fajita Pizza Hearty Reuben Pizza Deluxe Turkey Club Pizza Hearty Mexican Pizza Polish Pizza Hungry Boys' Casserole Oriental Stir-Fry Pizza Spinach Pierogi Pizza 02: Main Dishes |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
