Buy rice in bulk of 5 pounds or more. For double savings, choose the store brand for these Stuffed Peppers. Be sure to keep the extra rice in an airtight container in a cool, dry place. If properly stored, rice will keep for months.
1 Tbsp vegetable oil
1 small green bell pepper, chopped
1 small onion, chopped
1 (10-ounce) package frozen corn, thawed
1 cup salsa
1 cup chicken broth
1 1/2 cup instant rice
3 green bell peppers
3 red bell peppers
1/4 cup shredded Cheddar cheese
Heat oil in a large pot over medium heat. Add chopped bell pepper and onion. Cook until tender but not browned, about 5 minutes.
Add corn, salsa and chicken broth to pot. Bring to a boil over medium heat, about 2 minutes. Remove from heat.
Stir rice into pot; cover. Let stand for 5 minutes. Slice 1/2 inch off tops of whole bell peppers. Remove cores and seeds. Slice a sliver from bottoms to make peppers stand.
Add Cheddar to pot. Fluff rice and cheese with a fork. Spoon into bell peppers.
Stuffed Peppers tip: Make fried rice for a super-quick dinner. Bring leftover rice to room temperature, then saute with oil and add some minced ingredients such as green onions and cooked pork.