Yields: 6 Servings

Vegetarian Stuffed Peppers

Ingredients

  • 6 large green bell peppers
  • 1 can (16 oz.) B&M Original Baked Beans
  • 2 cans (14.5 oz. each) diced tomatoes, undrained
  • 1 package (10 oz.) frozen niblet corn, thawed
  • 1/2 cup long-grain white rice, uncooked
  • 1/2 cup onion, chopped
  • 2 tbls. olive oil
  • 1 tablespoon POLANER Chopped Jalapenos
  • 1 teaspoon worcestershire sauce
  • 8 ozs. shredded sharp cheddar cheese, divided
  • 1 cup water

Directions

  • 6 large green bell peppers
  • 1 can (16 oz.) B&M Original Baked Beans
  • 2 cans (14.5 oz. each) diced tomatoes, undrained
  • 1 package (10 oz.) frozen niblet corn, thawed
  • 1/2 cup long-grain white rice, uncooked
  • 1/2 cup onion, chopped
  • 2 tbls. olive oil
  • 1 tablespoon POLANER Chopped Jalapenos
  • 1 teaspoon worcestershire sauce
  • 8 ozs. shredded sharp cheddar cheese, divided
  • 1 cup water
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