- 3 red, yellow, or green peppers, cut in half lengthwise
- 1 package Spanish rice, cooked
- 1/4 lb. Velveeta or generic brand cheese spread, cubed
- 1/4 cup celery sliced
- 1 tsp. chopped cilantro or parsley
Remove seeds from peppers. Mix together remaining ingredients. Fill each pepper with approximately 1/3 cup rice mixture. Place in shallow baking dish; cover with vented plastic wrap. Microwave on high 5 minutes. Rearrange peppers. Microwave on high 3-5 minutes more or until thoroughly heated.
By Robin from Washington, IA
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