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Cheesy Fiesta Peppers recipe

Banana peppers stuffed with seasoned refriedbeans, Monterey Jack cheese and corn.

Recipe: Cheesy Fiesta Peppers

1 (15 1/4-ounce) can corn with red andgreen peppers, drained
1/2 cup minced green onions
1 (15-ounce) can refried beans with green chiles
1/2 teaspoon ground cumin
5 large banana peppers, halved and seeded
2 cups (8 ounces) shredded
Monterey Jack cheese

  • Stir together corn and green onions.
  • Stir together refried beans and cumin.Spread mixture evenly on each pepper half; top evenly with cornmixture and cheese. Place on a baking sheet.
  • Bake at 350°F (175°C) for 25 to30 minutes or until bubbly. Serve with chunky salsa.

    Makes 5 servings.


    • For Cheesy Beef Fiesta Peppers: stir 1pound lean ground beef, cooked until crumbled and no longer pink,into refried bean mixture.
    • For Cheesy Chicken Fiesta Peppers:stir 1 pound shredded roasted chicken into refried bean mixture.

    Fiesta Foods Sizzling Recipe: Chile Relleno (Cheese Stuffed Pasilla Peppers) – Part 1

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