Serve these colorful bell peppers as a hearty side dish, or with seasoned rice and warm flour tortillas for a delicious meatless meal. Try using red bell peppers or a combination of both red and green peppers.
2 (12-ounce) package Stouffer's Corn Soufflé, defrosted according to package directions
1 (16-ounce) jar ORTEGA Salsa - Homestyle Recipe (Mild)
4 green bell peppers
1/4 cup shredded cheddar cheese
- Preheat oven to 350°F (175°C).
- Cut stem ends from peppers; remove seeds and membranes. Pour salsa into 8-inch square baking dish. Spoon corn soufflé into peppers and top with shredded cheese.
- Bake for 60 to 70 minutes or until knife inserted in center of soufflé comes out clean.
Makes 4 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.