Southwestern Stuffed Peppers
This stuff pepper recipe is a hoot. Stuffed with rice, chili beans and lots of cheese, Southwestern Stuffed Peppers will please any cowboy or cowgirl. Top with sour cream, salsa and tortilla chips for an extra bite to your new favorite dish.
Cooking Time1 hr
Cooking MethodSlow Cooker
Ingredients
- 2 cup cooked rice
- 4 ounce Cheddar cheese, shredded
- 1/2 cup sour cream
- 1 can (15-ounces) spicy chili beans, undrained
- 1 can (11-ounces) whole kernel corn w/red and green peppers, drained
- 4 large green peppers, halved lengthwise, seeded
- 1/2 cup thick and chunky salsa
- tortilla chips, to taste
- fresh cilantro, to taste
Instructions
- Preheat oven to 350 degrees F.
- In medium bowl, combine cooked rice, cheese, sour cream, chili beans, and corn. Mix well.
- Spoon heaping 1/2 cup of filling into each pepper half.
- Place filled pepper halves in an ungreased 13x9-inch baking dish or pan. Cover with foil. Bake for 50-60 minutes or until peppers are tender. Top each pepper with 1 tablespoon of salsa, cilantro, and a couple of tortilla chips.