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

Preheat oven to 350°F.
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

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combìne. Stìr ìn the rìce and 1/2 cup of each of the cheeses untìl fully combìned. Set asìde.

Spray a large bakìng dìsh wìth nonstìck spray. ì used a 10” round dìsh, but you can also use a 9 x 13.

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.