| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
|
Onion; minced |
| 1 |
|
Red bell pepper; seeded and minced |
| 2 |
|
Garlic cloves; minced |
| 1/2 |
|
Jalapeno; seeded and minced |
| 1 |
ts |
Ground cumin |
| 1/2 |
c |
Corn; fresh or frozen |
| 1/2 |
c |
Peas |
| 2 |
c |
Cooked long grain rice |
| 2 |
ts |
Chopped chives |
| 2 |
ts |
Chopped parsley |
| 2 |
ts |
Chopped chervil |
|
|
Salt and black pepper to taste |
| 6 |
md |
Green bell peppers; seeded, tops removed and steamed 5 to 6 minutes |
| 1/2 |
c |
Grated monterey jack cheese |
INSTRUCTIONS
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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