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CATEGORY CUISINE TAG YIELD
Grains, Dairy Cooking liv, Import 1 Servings

INGREDIENTS

3 T Olive oil
1 Onion, minced
1 Red bell pepper, seeded and
minced
2 Garlic cloves, minced
1/2 Jalapeno, seeded and minced
1 t Ground cumin
1/2 c Corn, fresh or frozen
1/2 c Peas
2 c Cooked long grain rice
2 t Chopped chives
2 t Chopped parsley
2 t Chopped chervil
Salt and black pepper to
taste
6 Green bell peppers, seeded
tops removed and steamed
to 6 minutes
1/2 c Grated monterey jack cheese

INSTRUCTIONS

5
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  Recipe by: Cooking Live Show #CL8989  Posted to MC-Recipe
Digest V1 #903 by "Angele and Jon Freeman"  <jfreeman@comteck.com> on
Nov 12, 1997

A Message from our Provider:

“Nothing else ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1756
Calories From Fat: 695
Total Fat: 78.5g
Cholesterol: 109.1mg
Sodium: 1470.1mg
Potassium: 2412.2mg
Carbohydrates: 216g
Fiber: 22.9g
Sugar: 32.7g
Protein: 49.8g


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