entrees

Tex-Mex Stuffed Peppers

A little bit nostalgic, with a whole lot of flavour, these stuffed peppers are a fun southwestern twist on the classic Italian dish. Loaded with a hearty filling of rice, black beans, and corn, Club House® Tex-Mex Seasoning ties it all together for an easy stuffed bell p... A little bit nostalgic, with a whole lot of flavour, these stuffed peppers are a fun southwestern twist on the classic Italian dish. Loaded with a hearty filling of rice, black beans, and corn, Club House® Tex-Mex Seasoning ties it all together for an easy stuffed bell peppers meal the whole family can enjoy.  Read More Read Less
10 min
PREP TIME
35 min
COOK TIME
363
CALORIES
10
INGREDIENTS

INGREDIENTS 4 SERVINGS

  • 1 1/2 cups (375 milliliters) cooked white rice Substitution Available
    • cooked brown rice
  • 1 cup (250 milliliters) black beans , drained and rinsed
  • 1 cup (250 milliliters) frozen corn , thawed Substitution Available
    • canned corn
  • 1/4 cup (60 milliliters) sour ceam
  • 3 tablespoons (45 milliliters) finely chopped fresh cilantro
  • 2 tablespoons (30 milliliters) fresh lime juice
  • 1 1/2 teaspoons (7 milliliters) Tex Mex
  • 1 teaspoon (5 milliliters) Onion Powder
  • 2 medium green bell peppers , stemmed, seeded and cut in half lengthwise
  • 1 1/3 cups (325 milliliters) shredded Tex-Mex cheese blend Substitution Available
    • shredded Cheddar cheese

Preparation

  • 1 Preheat oven to 450°F (230°C). Mix rice, beans, corn, sour cream, cilantro, lime juice, Seasoning, onion powder and salt in large bowl until well blended. Place pepper halves, cut-side up, in small baking dish sprayed with no stick cooking spray. Fill peppers evenly with rice mixture.
  • 2 Bake 20 minutes. Remove from oven. Top with cheese. Bake 15 minutes longer until cheese is melted and lightly browned. Serve with tortilla chips, if desired.

NUTRITION INFORMATION

(per Serving)

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