2 cups tex mex egg roll filling
1/2 cup corn
1 can rotel
1 can tomato sauce
Colby jack cheese
2 red bell peppers
Preheat oven to 350
Mix together the egg roll filling, corn and rotel.
Cut bell peppers in half and remove seeds, season with salt and pepper and fill each pepper with half a cup of the rice mixture. Pour the tomato sauce over the top of the peppers and bake for 45 minutes, until peppers are tender. Top with cheese and bake for another 5 minutes, until cheese is melted.