Servings: 4-6
Ingredients:
½ cup cooked rice
½ cup frozen corn kernels, thawed
½ cup canned black beans, drained and rinsed
½ teaspoon chili powder
½ teaspoon cumin
2 tablespoons fresh cilantro leaves, chopped
1 tablespoon freshly squeezed lime juice
1 ¼ cups (5 ounces) Wisconsin Fontina Cheese, shredded and divided Salt and freshly ground black pepper, to taste
10 mini bell peppers, halved lengthwise, seeded and membranes removed
Fontina-Stuffed Mini Bell Peppers
Directions:
Preheat oven to 375°F. Line baking sheet with parchment paper; set aside.
In medium bowl, combine rice, corn, black beans, chili powder, cumin, cilantro, lime juice, 3/4 cup Fontina, salt and pepper.
Spoon filling into each bell pepper cavity. Place on prepared baking sheet, cavity side up, and sprinkle with remaining Fontina. Bake until filling is heated through and cheese has melted, about 15 minutes.
Serve immediately.