Prep: 10 Mins Cook: 16 Mins

Peppers Ole


  • 1 cup rice, cooked
  • 4 green bell peppers, seeded, halved
  • 1 cup cheddar cheese, grated
  • 1/2 cup sour cream
  • 16 ozs. kidney beans, drained
  • 11 ozs. canned corn, drained
  • 1/2 cup ORTEGA Salsa - Thick & Chunky (Medium)


In a covered microwave-safe dish, microwave green bell pepper halves on high for 4 minutes; drain. In a bowl, combine cooked rice, cheddar cheese, sour cream, kidney beans, and corn. Divide and spoon into the pepper halves. Cover and microwave on high for 10 to 12 minutes, turning once. Top with salsa.

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