Peppers Stuffed With Rice And Corn
| 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
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Nutrition (calculated from recipe ingredients)
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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