250 ml (750 milliliters) No salt added diced tomatoes
250 ml (750 milliliters) Diced white onions
90 ml (300 milliliters) Tex Mex560 GR
125 ml (375 milliliters) Shredded cheddar cheese
Procedure
Cut peppers in preparation for filling. In a large mixing bowl combine pork orzo pasta black beans tomatoes and onions with Club House Tex Mex Signature Blend Seasoning. Divide mixture into half peppers; place on baking tray lined with parchment paper and bake in a 400°F (200°C Gas Mark 6) oven for 45 minutes. Sprinkle peppers with cheese in the last 2 minutes to melt. Remove stuffed peppers from oven cover with foil and rest for 5 minutes before serving.
