Vegetarian Stuffed Peppers

• 6 red, yellow or green bell peppers
• 1/2 lb. Velveeta pasteurized process cheese, cubed and divided
• 1 (15 oz.) can kidney beans, rinsed and drained
• 1 1/2 c. chopped plum tomatoes
• 1 c. cooked rice
• 1 (4 oz.) can chopped green chilies, undrained
• 1/4 c. chopped onion
• 1 tsp. chili powder
• 1 tsp. ground cumin

1. Cut tops off peppers; remove seed.
2. Place peppers in a 12 x 8-inch microwave-safe baking dish.
3. Cover with waxed paper. Microwave on High 4 minutes.
4. Mix 6 ounces Velveeta cheese spread and remaining ingredients; fill peppers.
5. Cover with wax paper. Microwave on High 10 to 12 minutes or until thoroughly heated, turning dish after 5 minutes.
6. Top with remaining Velveeta cheese spread.
7. Microwave on High 2 minutes or until cheese spread begins to melt.
8. Makes 6 servings.
9. Preparation time:
10. 20 minutes. Microwave cooking time:
11. 16 minutes.

red, velveeta pasteurized process cheese, kidney beans, tomatoes, rice, green chilies, onion, chili powder, ground cumin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=987849 (may not work)