SKILLET SOUTHWESTERN STUFFED PEPPER CASSEROLE
JULY 2015 | HEALTH | AUTHOR - YAHKYRA LEVY
1 cup Shredded Colby Cheese
Small onion diced
1 can (15 oz.) black beans, rinsed
1 can (11 oz.) corn, drained
Minute Rice-brown or white
2 each green, red and yellow peppers, cut lengthwise in half, seeded
Taco seasoning packet
3/4 cup water
red pepper flakes(if desired)
Saute the onion and peppers until tender. Remove from skillet.
Add in taco seasoning packet and ¾ cup water.
Add in the corn, black beans, onions and peppers add red pepper flakes .
Make the Minute Rice according to box directions.
Mix the rice with the veggie mixture and top with cheese.
Place a lid on the skillet until cheese is melted. Serve