Sunday, April 28, 2013

Mexican Rice - Salsa Rice Stuffed Bell Peppers

Rice is so good with everything.   I love how the rice becomes a meal onto itself once you add flavorful spices.  This Salsa Rice Stuffed Bell Pepper  is so easy and ready in minutes.    Normally, I would make the salsa from scratch, but then I discovered Pace chunky salsa and it tastes as good as homemade.  My family loves it (even though we're not into  heavy spices) - and it's a great vegetarian alternative.  I used mild salsa and it worked out so well!  (see also Cinco de Mayo)


6-8 green or red bell peppers
3 Tablespoon olive oil or butter
4 teaspoon chopped garlic
4 Tablespoons chopped fresh parsley
3-4 cups cooked rice
1 -24 oz. any salsa ( I used Pace Chunky Salsa Mild)


Cut off  tops of bell peppers and scrape out seeds .  Broil for at least 10-12 minutes.

Preheat oven to 350 degrees.

Heat oil in skillet.  Add garlic and parsley, saute for a minute.  Add salsa and cooked rice.  Cook and stir until well blended.  Divide the mixture and spoon over bell peppers.  Bake for at least 10 minutes.  Serves 6-8


No comments:

Post a Comment