 Side or Entree Try This Recipe With El Pinto Original Salsa Many Salsa2U™ recipes are based upon a recipe provided by the salsa manufacturer. However, we frequently modify these recipes in the Salsa2U test kitchen based upon the response of our taste panel. |
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DIRECTIONS: • 1 Cup White rice • 1 Lg Fresh green pepper • 1 Tbs Butter • 1 Cup El Pinto Original Salsa • 1 Cup "Mexican blend" shredded cheese Cook rice in boiling water until done (follow instructions on rice package for best results.) While rice is cooking, cut bell pepper in half, remove seeds. Place pepper halves into pan with 1/4 inch of water, cut side down. Steam peppers for 5 minutes. Do not over steam- (peppers should remain somewhat firm.) Remove steamed halves and place on plate or cutting board to stuff. Stir El Pinto Salsa into rice. Stuff rice/salsa mixture into bell pepper halves, until heaping. Place stuffed pepper halves upright into a baking dish. Place a slice of Monterey Jack, or sprinkle Mexican blend cheese, on stuffed bell pepper halves. Place peppers into oven on middle rack and cook at 350 degrees for 25 minutes. Remove and serve. © 1997-2004, Salsa2U.com |
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