Spanish Rice Stuffed Bell Peppers

Ingredients

• 1.5 gallons Riceland Spanish Rice Blend, cooked
• Bell peppers, halved and seeded
• 4 lbs ground beef or turkey
• 2 lbs corn
• 2 lbs diced tomatoes or mild salsa
• 2 lbs shredded cheese
• Cilantro for garnish

Instructions

Prep

1. Par-bake peppers at 375° for 10-12 minutes until slightly softened.
2. Mix hot Spanish rice with cooked meat, corn, and salsa.
3. Stuff each pepper generously.
4. Top with cheese.

Bake

• 350°F for 20-25 minutes or until internal temp reaches 165°F

Holding Notes

• Hold at 135°F in steam table without over-steaming the peppers.