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)
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)
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.
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.
Add the GOYA seasoning, 1/2 container of cream cheese and sour cream and blend into mixture thoroughly.
Transfer into a 13×9 baking dish that you have greased w/ olive oil or cooking spray. Generously sprinkle with the shredded cheese.
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.
For a vegetarian option, you can replace the meat portion with cooked beans of your choice or use a soy meat alternative.