Recipe Ingredients
- 1 (16-ounce) box Del Corazón Chicken Adobo Rice
- 3 cups shredded pepper jack cheese, divided
- 1 1/2 cups frozen corn kernels, thawed and patted dry
- 4 large mixed-color bell peppers, tops removed, seeded
- 1 cup store-bought or homemade pico de gallo
- 1 lemon, juiced
- Chopped fresh cilantro, for garnish
Recipe Directions
- Microwave or pan-fry rice according to package directions.
- Preheat oven to 400°F. Toss cooked rice, 2 cups cheese and corn in large bowl until combined.
- Place peppers, cut-side-up, in a 9x9-inch baking dish. Spoon rice mixture into each pepper and top evenly with remaining cheese.
- Cover baking dish with aluminum foil. Bake until peppers are tender, about 25 to 35 minutes. Uncover and continue to bake until cheese is bubbling and light golden-brown, about 8 to 10 minutes.
- Meanwhile, combine sour cream and lemon juice together in small bowl.
- Top peppers with pico de gallo and drizzle with sour cream mixture. Garnish with cilantro and serve.
