Peppers ole
8 servings
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Green bell peppers, halved and seeded |
| 2 | cups | Cooked rice |
| 1 | cup | Shredded sharp Cheddar |
| ½ | cup | Sour cream |
| 1 | can | Mexican beans, undrained (16 oz) |
| 1 | can | Mexicorn, drained (11 oz) |
| ½ | cup | Salsa |
| 8 | Tortilla chips | |
| Fresh cilantro, if desired | ||
Susan Kakuk's extry in the 36th Pillsbury BAKE-OFF.
Place pepper halves in a 2-quart rectangular dish or divide peppers between 2 (8" square) glass dishes. Cover with vented plastic wrap and microwave on high 4 minutes. Drain liquid.
Combine rice, cheese, sour cream, Mexican beans and Mexicorn. Spoon heaping half of filling into each pepper half. Cover with vented plastic wrap. Redistribute peppers midway through cooking, microwave on high 10-12 minutes for eight halves or 5-6 minutes for four halves. Top each pepper with a tablespoon of salsa, a tortilla chip and cilantro.
Nutrient data per serving: 270 calories; 10 grams protein; 10 grams fat (33% total calories); 37 grams carbohydrates; 4 grams dietary fiber; 22 milligrams cholesterol; 570 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-08-95