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Categories:
green kidney beans tomato sauce Mexicorn rice green onions oregano garlic powder Cheddar cheese oregano
Viewed: 36 - Published at: 8 years agoIngredients
- 3 green, red or yellow bell peppers
- 1 (15.5 oz.) can kidney beans
- 1 (8 oz.) can tomato sauce
- 1 (7 oz.) can Green Giant Mexicorn
- 1/2 c. cooked rice
- 1/4 c. chopped green onions
- 1/2 tsp. oregano
- 1/4 tsp. garlic powder
- 1/3 c. shredded low-fat Cheddar cheese
- 1/4 tsp. oregano
Method
- Heat oven to 350°.
- Spray 9-inch square pan with nonstick cooking spray.
- Cut peppers in half lengthwise; remove seeds and stems.
- Place peppers in boiling water for 5 minutes or until slightly softened.
- Drain; set aside.
