Peppers stuffed with rice and corn

Yield: 4 servings

Measure Ingredient
3 tablespoons Olive oil
1 \N Onion, minced
1 \N Red bell pepper, seeded and
\N \N Minced
2 \N Garlic cloves, minced
½ \N Jalapeno, seeded and minced
1 teaspoon Ground cumin
½ cup Corn, fresh or frozen
½ cup Peas
2 cups Cooked long grain rice
2 teaspoons Chopped chives
2 teaspoons Chopped parsley
2 teaspoons Chopped chervil
\N \N Salt and black pepper to
\N \N Taste
6 mediums Green bell peppers, seeded,
\N \N Tops removed and steamed 5
\N \N To 6
\N \N Minutes
½ cup Grated Monterey Jack Cheese

Preheat oven to 350 degrees and using 1 tablespoon olive oil, grease the bottom of a shallow baking dish large enough to hold the peppers in a single layer.

In a medium saute pan, heat 2 tablespoons olive oil over medium heat.

Add the onion and red bell pepper and cook, stirring, until just translucent, about 10 minutes. Stir in the garlic, jalapeno, and cumin and cook 1 minute more. Stir in the corn, peas, rice and freshly chopped herbs. Season with salt and pepper to taste.

Stuff the peppers with the rice mixture and arrange upright in the prepared baking dish. Sprinkle each filled pepper with cheese and bake about 25 to 30 minutes, until peppers are crisp tender.

Yield: 6 servings

COOKING LIVE SHOW #CL8989

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