Fontina-Stuffed Mini Bell Peppers

Fontina-Stuffed Mini Bell Peppers

These colorful mini peppers are extremely versatile, welcome as an appetizer, entrée or side dish.

prep time

minutes
cook time

minute
servings
4-6

Ingredients











Cooking Instructions

1

Heat oven to 375°F. Line baking sheet with parchment paper; set aside.


2

In medium bowl, combine rice, corn, black beans, chili powder, cumin, cilantro, lime juice, 3/4 cup fontina, salt and pepper.


3

Spoon filling into each bell pepper cavity. Place on prepared baking sheet, stuffed-side-up, and sprinkle with remaining fontina. Bake until filling is heated through and cheese has melted, about 15 minutes. Serve immediately.


Ingredients











Cooking Instructions

1

Heat oven to 375°F. Line baking sheet with parchment paper; set aside.


2

In medium bowl, combine rice, corn, black beans, chili powder, cumin, cilantro, lime juice, 3/4 cup fontina, salt and pepper.


3

Spoon filling into each bell pepper cavity. Place on prepared baking sheet, stuffed-side-up, and sprinkle with remaining fontina. Bake until filling is heated through and cheese has melted, about 15 minutes. Serve immediately.


More Recipes Like This


previous
next