Easy Mexican Stuffed Peppers

Easy Mexican Stuffed Peppers





Prep Time: 20 Min
Cook Time: 1 Hr 5 Min

Yields: 6 Pieces

WHAT YOU NEED

• 3 Large Bell Peppers, halved & insides scooped out
• 215g Old El Paso Mexican Rice
• 528ml Seasoned Mexican Pinto Beans
• 1 C Pizza Mozzarella, shredded
• 215ml Green Enchilada Sauce
• 2 small Jalapenos, 1 diced, 1 sliced in to rings
• 1/2 Red Onion, finely diced
• Tajin
• Fresh Cilantro, Crumbled Feta, Hot Sauce - GARNISH

DIRECTIONS

• Empty the beans in to a small, covered pot and set to medium low. Cook until warmed through and rice is finished.
• Prepare the Old El Paso rice according to package directions. 
• Preheat oven to 375 F
• Place the halved peppers on a baking sheet / in a baking dish with the open side facing up. Start by spooning some of the beans in to the bottom of each pepper followed by a spoonful of the enchilada sauce and a sprinkling of diced jals & red onions. Next, fill with mexi rice to the rim of the peppers and top with a spoonful of enchilada sauce. Divide the mozzarella between the peppers and finish each one with some of the diced red onions & sliced jalapenos. Sprinkle with tajin and place the peppers in the preheated oven.​

• Bake 40 - 45 minutes uncovered until peppers are soft and cheese is bubbly and lightly browned/
• Remove and set on to a wire cooling rack for 5 minutes while you gather your garnishes.
• For service, serve up your peps and garnish with crumbled feta, some fresh cilantro, and your fave Mexican hot sauce. (Valentina if you ask me :D)
• ENJOY!

HAPPY VEG