Peppers Stuffed With Rice And Corn

Why do any of us get upset or tense when confronted? Why do any of us activate our inner lawyer and rise to our own defense? Why do any of us turn the tables and remind the other person that we are not the only sinner in the room? Why do we argue about the facts or dispute the other person’s interpretation. We do all of these things because we are convinced in our hearts that we are more righteous that how than we are being portrayed in the moment of confrontation. Proud people don’t welcome loving warning, rebuke, confrontation, question, criticism, or accountability, because they don’t feel the need for it. And when they do fail, they are very good at erecting plausible reasons for what they said or did, given the stress of the situation or relationship in which it was done.

Paul David Tripp

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