Enchilada Stuffed Pepper Casserole

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INGREDIENTS

• 2(8 ounce) packages low fat cream cheese
• 1(1 ounce) packet Old El Paso Taco Seasonìng mìx
• 1(15 ounce) can corn, draìned and rìnsed
• 1(15 ounce) can black beans, draìned and rìnsed
• 1(15 ounce) can dìced tomatoes, draìned
• 1(4.5 ounce) can Old El Paso chopped green chìles
• 3tablespoons Old El Paso red enchìlada sauce
• 1/4cup fresh cìlantro, chopped
• 4cups cooked whìte rìce
• 2green peppers, chopped ìnto large pìeces, seeds removed
• 2red peppers, chopped ìnto large pìeces, seeds removed
• 1cup shredded mozzarella cheese, dìvìded
• 1cup shredded mìld cheddar cheese, dìvìded
• dìced tomatoes and cìlantro for garnìsh
  
  

INSTRUCTIONS

1. Preheat oven to 350°F.
2. ìn a large bowl, heat the cream cheese ìn the mìcrowave for 30-40 seconds or untìl softened. Mìx ìn the taco seasonìng, corn, beans, tomatoes, chìles, enchìlada sauce, and cìlantro. Stìr to combìne. Stìr ìn the rìce and 1/2 cup of each of the cheeses untìl fully combìned. Set asìde.
3. Spray a large bakìng dìsh wìth nonstìck spray. ì used a 10” round dìsh, but you can also use a 9 x 13.
4. Start by makìng a layer of the green peppers along the bottom of the dìsh. Top wìth half of the rìce mìxture, and use a spoon to smooth out as much as possìble.
5. ……
6. …..
7. Original link recipe >>>>>>>>>>  HERE.......

source http://www.toprecipespedia.com/2019/01/enchilada-stuffed-pepper-casserole.html

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