Southwest Stuffed Peppers

Steps

1. Wash & cut green peppers in half lenthwise. Remove core.
2. Place on baking sheet and bake for 15 minutes or until soft.
3. Rinse pinto beans and place in food processor with fire roasted tomatoes. Pulse until blended and creamy.
4. Wash & peel potatoes, dice.
5. Mince garlic.
6. Heat oil over medium heat, cook potatoes and garlic until potatoes are tender.
7. Add pinto bean and tomato mixture to potatoes and heat until reaches minimum of 145°F.
8. Reduce oven temperature to 350°F.
9. Prepare rice according to the direction on the package.
10. Add Mozzarella cheese, chili powder and rice to the hot vegetable mixture. Fold gently until cheese melts.
11. Evenly portion the hot mixture into the peppers and top with shredded Pepper Jack cheese.
12. Put stuffed Peppers into oven for an additional 5 to 10 minutes to melt the cheese.
13. Hold stuffed peppers at 140°F or higher for service.

Nutritional Information

• Calories: 193
• Saturated Fat: 2 g
• Sodium: 304 mg