Enchilada Stuffed Pepper Casserole Recipe | Betty Crocker

Ingredients

• 2 (8 ounce) packages low fat cream cheese
• 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
• 1 (15 ounce) can corn, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can diced tomatoes, drained
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 3 tablespoons from 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• 1/4 cup fresh cilantro, chopped
• 4 cups cooked white rice
• 2 green peppers, chopped into large pieces, seeds removed
• 2 red peppers, chopped into large pieces, seeds removed
• 1 cup shredded mozzarella cheese, divided
• 1 cup shredded mild cheddar cheese, divided
• diced tomatoes and cilantro for garnish