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Serve these colorful bell peppers with seasoned rice and warm flour tortillas for a delicious meatless meal. Try using red bell peppers or a combination of both red and green peppers.

Corn-Filled Peppers

2 (12-ounce) package STOUFFER'S® Corn Soufflé, defrosted according to package directions
1 (16-ounce) jar ORTEGA Salsa - Homestyle Recipe (Mild)
4 green bell peppers
1/4 cup shredded cheddar cheese

1. Preheat oven to 350°F.
2. Cut stem ends from peppers; remove seeds and membranes. Pour salsa into 8-inch square baking dish. Spoon Corn Soufflé into peppers and top with shredded cheese.
3. Bake for 60 to 70 minutes or until knife inserted in center of soufflé comes out clean.

Makes 4 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.