Southwestern Stuffed Peppers

From Woman's Day Magazine

Ingredients

• 4 Medium Red Peppers, halved an cored
• 1 box zesty southwest flavored rice mix (like rice-a-roni)
• 8 oz. Cheddar Cheese (1 1/2 cups cubed and 1/2 cup shredded)

Directions

• Heat oven 425. Have 9 X 13 pan ready.
• Arrange peppers cut side down in baking dish. Pour 1/4 cup water in pan and cover tightly with foil. Bake for 20 minutes. Drain peppers on paper towel.
• While pepper cook, prepare rice mix as box directs. Cool slightly and stir in cubed cheese. Fill peppers and arrange in baking dish. Sprinkle with shredded cheese and bake uncovered for 5 minutes.

CQ's Tip

• If you are wise and have cooked, frozen chicken or ground beef (a sandwich bag is about one pound) in your freezer, you can quickly defrost one and add it to the rice mix. Think about using 1/2 pound of meat and one can of drained, rinsed black beans -- This is great protein and great fiber boost.

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Copyright © 2006 by Cheryl K. Qualls. Last updated 03-Feb-2006. All rights reserved.