Pineapple-Cranberry Salad
  • 1 20ounce green and or red sweet peppers1 8.8-ounce package cooked Spanish-style rice1 14.5-ounce can stew tomatoes4 1-ounce slices Monterey Jack cheese1-ounce Parmesan cheese,
  1. Drain pineapple and save juice
  2. Mix pineapple and whole cranberry sauce in a dish
  3. In a sauce pan add 1 cup water to pineapple juice and bring to a boil, take off stove and add jello
  4. Stir until well