Bell Peppers Ole'

South-of-the-border meatless version of stuffed bell peppers.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 4  large green bell peppers, halved and seeded

• Filling

• 2  cups cooked rice
• 1  cup  shredded sharp cheddar cheese
• 1⁄2 cup sour cream
• 1 (15 ounce) can  spicy chili beans, undrained
• 1 (11 ounce) can  vacuum-packed whole kernel corn, drained (with red and green peppers)

• Garnish

• 1⁄2 cup picante salsa
• 8  tortilla chips

Directions

1. Heat oven to 350°F.
2. In medium bowl, combine all the filling ingredients.
3. Spoon heaping 1/2 cup of filling into each pepper half. Place the filled peppers into a ungreased 13x 9-inch baking dish. Cover with foil and bake at 350°F for 50-60 minutes or until peppers are tender.
4. Garnish with 1 tablespoon of salsa and a tortilla chip.