Peppers Ole Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4 large: Green bell peppers, halved and seeded
2 cup: Cooked rice,
1 cup: Shredded sharp Cheddar,
1/2 cup: Sour cream,
1 can: Mexican beans, undrained, 16 oz
1 can: Mexicorn, drained, 11 oz
1/2 cup: Salsa,
8: Tortilla chips,
Fresh cilantro, if desired
Directions:
Susan Kakuks 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
Source from luhu.jp
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
Source from luhu.jp