This is a sponsored post written by me on behalf of Minute® Ready to Serve Rice.
Easy and flavorful Zesty Mexican Stuffed Peppers.
Flavorful stuffed peppers generously filled with a delicious mixture of Chicken of the Sea Sriracha and Wild Salmon, black beans, Minute® Ready to Serve Rice, tomatoes, and a creamy filling all covered with melted cheese.
What you will need to make these wonderful Stuffed Peppers: Any color peppers, Chicken of the Sea Sriracha Salmon and Pink Salmon, black beans, Minute® Ready to Serve Rice, cherry tomatoes, sour cream and cheese.
Colorful and full of amazing flavors! This show-stopping Mexican Stuffed Salmon Peppers will be a hit on your dinner table!
Since my kids are both in College, I am still trying to learn how to cook half of the portions that I usually cook and bake. It’s not an easy feat since I have been cooking in large quantities for over 25 years. 
The smaller portions of Minute® Ready to Serve Rice and Chicken of the Sea Salmon pouches is a great solution to my process of cooking just for hubs and myself.
Thank goodness hubs enjoys eating EVERYTHING that I cook and loves leftovers! I made these stuffed peppers, which are ideal for lunch or a quick snack. A friend stopped by and said that these tasted so delicious and healthy. They are healthy, with yummy salmon, containing Omega 3, beans, veggies and Jasmine Rice. A perfect well-balanced meal that doesn’t call for a lot of unknown ingredients. This filling is also delicious on it’s own or stuffed in a burrito, taco, enchilada or stuffed in a different vegetable such as an eggplant, or squash.
For those short of time in the day, which really includes most of us, Minute® Ready to Serve Rice is an ideal portable solution for lunch (or really any time of the day) because you can eat it on the go. In just 60 seconds, you have a fully cooked, perfect single portion of rice for any meal or snack. Perfect for my college kids who can prepare it in their dorm in under a minute! You’ll never get bored with your lunch since there are several flavorful and wholesome varieties. 
Chicken of the Sea Salmon pouches are portable, too. Just like Minute Ready to Serve Rice, they’re wholesome and convenient, creating a tasty lunch or snack alternative.
Minute Ready to Serve Rice is available in many varieties such as Brown & Quinoa and Basmati Rice, Whole Grain options of Brown Rice, Brown & Wild Rice and Multi-Grain Medley. Also, Available there’s Jasmine Rice ( included in my Mexican Stuffed Salmon Peppers) White Rice and flavorful mixes. See all rice varieties here: Minute® Ready to Serve Rice
How would you like to win a 7-10-day Alaskan cruise?? I know I would! From September 25- October 8, the “Salmon Loves Rice Sweepstakes,” will take place where you can use the hashtag #NationalSalmonDay on their social media platforms to answer salmon trivia questions for a chance to win a 7-10-day Alaskan cruise and Chicken of the Sea Flavored Salmon Pouches and Minute® Ready to Serve Rice products!
In recognition of National Salmon Day on Oct. 8, 2016, Chicken of the Sea and Minute Ready to Serve Rice have partnered together to make meal-planning easy.
While you remember, please enter the Salmon Loves Rice Sweepstakes and I hope to see you on September 27 at 11 a.m. ET in the #SalmonLovesRice Twitter party. We’ll be using the hashtag #SalmonLovesRice during the party.
Mexican Stuffed Salmon Peppers
Flavorful stuffed peppers generously filled with a delicious mixture of Chicken of the Sea Sriracha and Wild Salmon, black beans, Minute® Ready to Serve Rice, tomatoes, and a creamy filling all covered with melted cheese.
Ingredients
- 1 (2.5 ounce) packet Chicken of the Sea Pink Salmon, Sriracha
- 1 (5 ounce) packet Chicken of the Sea Pink Salmon
- 1 cup Minute® Ready to Serve Basmati Rice, follow directions on package
- 1 cup black beans, rinsed
- 1 cup cherry tomatoes, quartered
- ¾ cup sour cream
- ¾ cup Jack cheese
- 6 red, yellow and green bell peppers, ribs, and seeds removed, keep top
- 3/4 cup Sharp Cheddar cheese, grated
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a saucepan over low heat, add beans, tomatoes, rice, Jack cheese, and sour cream. Stir until blended and warm. Add both packets of salmon.Stir. Remove from heat.
- Place bell peppers tightly into baking dish. Spoon salmon mixture into the peppers right up to the top. Place baking dish into the oven. Bake for 30-45 minutes, or until peppers are tender.
- Remove from oven and sprinkle Cheddar cheese on top of peppers.Place back in oven until cheese is melted.
- Serve warm.
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Mexican Stuffed Salmon Peppers
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This is a sponsored post written by me on behalf of Minute® Ready to Serve Rice.