Stuffed Bell Peppers

By june

Ingredients

• 3 cups cooked rice
• 1 (15.25 oz) can niblet corn, drained
• 1 (8-oz) pkg shredded Cheddar and Monterey Jack cheese
• 1 (4-oz) can chopped green chilies, drained
• 1/2 cup salsa
• 1/4 cup sliced green onion
• 2 cloves garlic, minced
• 2 tbsp butter, softened
• 1 tsp chili powder
• 1/2 tsp salt
• 4 green bell peppers, halved lengthwise, seeds and membranes removed
• 1 (14-oz) can chicken broth
• 1 cup shredded Cheddar cheese
• Garnish: seeded and diced tomatoes

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees. Lightly grease a 13x9-inch baking dish.
In a large bowl, combine rice, and next 9 ingredients. Spoon into pepper halves.
Place in prepared baking dish. Pour chicken broth around peppers. Bake 30 minutes. Sprinkle peppers with cheese, and bake an additional 10 minutes. Garnish with tomato if desired.