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FIESTA PEPPERS OLE
½ lb. ground beef, browned, crumbled and drained
2 cups cooked white rice
1 lb. Mrs. Gerry’s Fiesta Black Bean, drained
1-15 oz. can spicy chili beans, undrained
½ cup salsa
1 cup cubed pasteurized prepared cheese product (such as Velveeta)
½ cup sour cream
4 large green bell peppers, halved lengthwise and seeded
½ cup shredded Cheddar cheese
8 tortilla chips
Preheat oven at 350 deg F. In a large non-stick pan, combine cooked ground beef, rice, drained Fiesta Black Bean, chili beans, salsa, Velveeta and sour cream. Heat, stirring frequently until cheese is melted. Spoon heaping ½ cup filling into each green bell pepper half. Place pepper halves in ungreased 9 x 13-inch pan. Cover with foil. Bake at 350 deg F for 50-60 minutes or until peppers are tender. Uncover; sprinkle Cheddar cheese over each pepper half. Bake an additional 10-15 minutes until heated to 165 deg to 180 deg F and cheese is melted. Garnish with a tortilla chip in each pepper half and chopped cilantro, if desired.
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