Meatless Friday: Mexican Stuffed Bell Peppers

Karen Ullo's recipe is a meatless twist on a favorite comfort food. Download our printable recipe card.

Mexican Stuffed Bell Peppers

Ingredients

1 bell pepper per person, halved and with seeds removed
1 large can traditional refried beans
1 tbs. taco seasoning (from a standard taco seasoning envelope)
1 package Knorr Mexican rice, prepared according to directions
½ cup shredded carrots
1 can red enchilada sauce
1 can diced tomatoes with green chilies
Sliced pepper jack cheese

Directions

Preheat oven to 400°F. In a small saucepan, heat the can of refried beans and blend with taco seasoning. Spray one or two baking pans with cooking spray and lay the pepper halves in a single layer.

In each pepper half, add a large spoonful of beans, a sprinkling of carrots, a large spoonful of rice, a large spoonful of enchilada sauce, and a spoonful of tomatoes. Amounts will vary slightly for each pepper. Top it off with a slice of pepper jack cheese.

Bake at 400 for 15-20 minutes, until the cheese is brown.

Serve with fresh pico de gallo, salsa, guacamole, or other favorite Mexican condiments.

Enjoy!