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This Recipe comes from the simple fact that I love stuffed peppers, particularly yellow, red and orange stuffed peppers, but love the convenience of a casserole even more. Like many of my recipes, this one blends fresh produce and herbs with store bought items, making it quick, fresh and easy.

To Begin you will need:

2 Large Bell Peppers – Any colour other than green.
2 cups diced, cooked chicken or fish
1 14oz can of corn- drained (or roughly 1 cup of fresh cooked corn from the cob)
1 14oz can Petite Diced Tomatoes – drained (or roughly 1 cup fresh diced tomato)
1/2 cup diced green onion or fresh chives
1/2 of an 8oz container of Philly’s Cream Cheese Chive and Onion Flavour (You can use the low fat option)
1/2 of an 8oz container of sour cream (You can use the low fat option)
1-1/2 cups mexican blend shredded cheese
1 package Uncle Bens Sante Fe, Spanish or Long Grain and Wild Rice Flavour 90 second Rice (Or 2 cups cooked rice)

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1 packet of GOYA Sazon con Azafran seasoning (If you cannot find this, you can also use 1 tsp ground cumin, 1 tsp garlic powder and 1/2 tsp ground turmeric)
Salsa

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Wash, Core and chop peppers into roughly 1 inch pieces. Place into a large mixing bowl. Add Diced chicken or fish and Green Onions/chives.

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Drain and add corn, tomatoes, and rice (if using the packaged rice, you do not need to heat it first, as it is already cooked) and stir to combine.

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Add the GOYA seasoning, 1/2 container of cream cheese and sour cream and blend into mixture thoroughly.

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Transfer into a 13×9 baking dish that you have greased w/ olive oil or cooking spray. Generously sprinkle with the shredded cheese.

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Bake at 350F degrees until bubbling hot and cheese is beginning just to brown- 30-40 minutes. Remove from oven and serve with fresh Salsa and a crisp salad.

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For a vegetarian option, you can replace the meat portion with cooked beans of your choice or use a soy meat alternative.

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Enjoy!

~Morgan~