Peppers Ole

• 4 large green bell peppers, halved and seeded
• 2 Tbsp. water (for microwave version only)
• 2 c. cooked rice
• 4 oz. (1 c.) shredded sharp Cheddar cheese
• 1/2 c. dairy sour cream
• 1 (16 oz.) can Mexican seasoned beans (undrained)
• 1 (11 oz.) can whole kernel corn with red and green peppers (undrained)
• 1/2 c. salsa
• 8 tortilla chips
• fresh cilantro (if desired)

1. Microwave Directions:
2. Place peppers and water in ungreased 9 x 13-inch microwave-safe dish (or divide peppers and water between two 8-inch microwave-safe dishes).
3. Cover; microwave on High for 2 minutes and drain.
4. In medium bowl, combine rice, cheese, sour cream, beans and corn mixture.
5. Spoon heaping 1/2 cup of filling into each pepper half.
6. Cover and microwave in 9 x 13-inch dish on High for 15 to 16 minutes or until peppers are tender.
7. (Microwave each 8-inch dish for 6 to 8 minutes.)
8. Top each pepper with a tablespoon of salsa, a tortilla chip and cilantro.
9. Makes 8 servings.

green bell peppers, water, rice, cheddar cheese, sour cream, beans, whole kernel corn with red, salsa, tortilla chips, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=808696 (may not work)