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Mexican-Style Meatless Stuffed Peppers

4 medium red, yellow, or orange bell peppers
1 (15 oz.) can pinto beans, drained and rinsed
1½ cups cooked rice
1 cup mild jarred tomato salsa
1 cup fresh or frozen corn kernels (do not thaw)
1¼ cups shredded Mexican-style cheese (5 oz.), divided
1½ tsp. The Spice Hunter Mexican Seasoning Blend
1 tsp. kosher salt
Coarsely chopped fresh cilantro, for garnish (optional)

1. Arrange a rack in the middle of the oven and heat to 375°F. Line a rimmed baking sheet with parchment paper. Cut the bell peppers in half lengthwise through the stem. Remove and discard the seeds. Place them cut-side up on the prepared baking sheet.

2. Place the beans, rice, salsa, corn, 1 cup of the cheese, The Spice Hunter Mexican Seasoning Blend, and salt in a large bowl and stir to combine. Divide the filling evenly among the peppers. Sprinkle the filling with the remaining ¼ cup of cheese. Spray a sheet or two of sheet aluminium foil with cooking spray. Place sprayed-side down over the baking sheet.

3. Bake until the peppers are tender and the filling is hot, about 30 minutes. Uncover and bake until the cheese melts and turns golden brown, about 10 minutes more. Sprinkle with the cilantro before serving.