Vegetarian Stuffed Peppers
Peppers stuffed with beans, corn, rice and cheese.
green bell peppers
1 16 oz. can
B&M® Original Baked Beans
2 14.5 oz. can
diced tomatoes (undrained)
frozen niblet corn (thawed)
long grain white rice (uncooked)
Polaner® Chopped Jalapenos
sharp cheddar cheese (shredded, divided)
Preheat oven to 400F. Cut peppers lengthwise in half; remove stem and seeds. Place halves, cut-side up, in large roasting pan or baking dish. In large bowl, mix beans, tomatoes with liquid, corn, raw rice, onion, oil, jalapenos, Worcestershire sauce and 1 1/4 cups cheese. Spoon filling into pepper halves. Place any remaining filling in pan between peppers. Pour water evenly over stuffed peppers. Cover pan tightly with foil or lid. Bake 60 to 70 minutes, basting occasionally with liquid in pan, until pepper shells and rice are tender. Remove pan from oven. Sprinkle remaining cheese over peppers; let stand 5 minutes until cheese melts.