Peppers stuffed with rice and corn
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 1 | Onion, minced | |
| 1 | Red bell pepper, seeded and | |
| Minced | ||
| 2 | Garlic cloves, minced | |
| ½ | 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 |
| Salt and black pepper to | ||
| Taste | ||
| 6 | mediums | Green bell peppers, seeded, |
| Tops removed and steamed 5 | ||
| To 6 | ||
| Minutes | ||
| ½ | cup | Grated Monterey Jack Cheese |
Directions
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