Peppers Stuffed With Rice And Corn
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Peppers Stuffed With Rice And Corn
  Peppers    Rice    Corn  
Last updated 6/12/2012 12:59:02 AM. Recipe ID 21921. Report a problem with this recipe.
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      Title: Peppers stuffed with rice and corn
 Categories: Live
      Yield: 4 Servings
 
      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
 
  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
  




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Recipe ID 21921 (Apr 03, 2005)

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