A zesty 3-ingredient recipe.
Heat oven to 425 degrees F. Have a 13 x 9-inch baking dish ready. Arrange peppers, cut side down, in baking dish. Pour in 1/4 cup water. Cover tightly with foil. Bake 20 minutes, or until peppers are tender. Drain peppers on paper towels. While peppers cook, prepare the rice as box directs. Cool slightly, then stir in diced cheese. Fill peppers and arrange in baking dish. Sprinkle with shredded cheese. Bake, uncovered, about 5 minutes until cheese melts. Garnish with cilantro, if desired.
By Connie from Cotter, AR
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