Serve these colorful bell peppers 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.
Corn-Filled
Peppers
- 2 (12-ounce) package frozen
corn soufflé, defrosted according to package directions
1 (16-ounce) jar homestyle salsa
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.
to
your personal ZipList Recipe Box where you can store all of your
favorite web recipes in one place and easily add ingredients
to your shopping list.
