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  • Peppers Stuffed With Rice And Corn

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    Peppers Stuffed With Rice And Corn
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 Tbsp. Extra virgin olive oil
    • 1 x Onion, chopped
    • 1 x Red bell pepper, seeded and chopped
    • 2 x Garlic cloves, chopped
    • 1/2 x Jalapeno, seeded and chopped
    • 1 tsp Grnd cumin
    • 1/2 c. Corn, fresh or possibly frzn
    • 1/2 c. Peas
    • 2 c. Cooked long grain rice
    • 2 tsp Minced chives
    • 2 tsp Minced parsley
    • 2 tsp Minced chervil
    •     Salt and black pepper to taste
    • 6 med Green bell peppers, seeded, tops removed and steamed 5 to 6 min
    • 1/2 c. Grated monterey jack cheese

    Directions

    1. Preheat oven to 350 degrees and using 1 Tbsp. extra virgin olive oil, grease the bottom of a shallow baking dish large sufficient to hold the peppers in a single layer.
    2. In a medium saute/fry pan, heat 2 Tbsp. extra virgin olive oil over medium heat. Add in the onion and red bell pepper and cook, stirring, till just translucent/soft, about 10 min. Stir in the garlic, jalapeno, and cumin and cook 1 minute more. Stir in the corn, peas, rice and freshly minced herbs. Season with salt and pepper to taste.
    3. Stuff the peppers with the rice mix and arrange upright in the prepared baking dish. Sprinkle each filled pepper with cheese and bake about 25 to 30 min, till peppers are crisp tender.
    4. Yield: 6 servings

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