VEGETARIAN STUFFED PEPPERS
6 red, yellow or green bell peppers
1/2 lb Velveeta cheese, cubed
1 (15 oz) can kidney beans; rinsed, and drained
1 1/2 cups plum tomatoes; chopped
1 cup cooked rice
1 (4 oz) can green chilies, chopped and undrained
1/4 cup chopped onion
1 tsp chili powder
1 tsp ground cumin
Cut tops off peppers; remove seeds. Place peppers in 12x8-inch microwave-safe baking dish. Cover with wax paper.
Microwave on HIGH 4 minutes.
Mix 6 ounces Velveeta pasteurized process cheese spread and remaining ingredients; fill peppers. Cover with wax paper.
Microwave on HIGH 10 to 12 minutes or until thoroughly heated, turning dish after 5 minutes.
Top with remaining Velveeta. Microwave on HIGH 2 minutes or until Velveeta begins to melt.
Servings: 6
Source: Kraft Official U. S. Olympic Training Table Cookbook: Wholesome Recipes for Balanced Family Meals
6 red, yellow or green bell peppers
1/2 lb Velveeta cheese, cubed
1 (15 oz) can kidney beans; rinsed, and drained
1 1/2 cups plum tomatoes; chopped
1 cup cooked rice
1 (4 oz) can green chilies, chopped and undrained
1/4 cup chopped onion
1 tsp chili powder
1 tsp ground cumin
Cut tops off peppers; remove seeds. Place peppers in 12x8-inch microwave-safe baking dish. Cover with wax paper.
Microwave on HIGH 4 minutes.
Mix 6 ounces Velveeta pasteurized process cheese spread and remaining ingredients; fill peppers. Cover with wax paper.
Microwave on HIGH 10 to 12 minutes or until thoroughly heated, turning dish after 5 minutes.
Top with remaining Velveeta. Microwave on HIGH 2 minutes or until Velveeta begins to melt.
Servings: 6
Source: Kraft Official U. S. Olympic Training Table Cookbook: Wholesome Recipes for Balanced Family Meals
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