Peppers Stuffed With Rice And Corn Recipe
Servings: 1
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
- Â Â 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
- 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.
- 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.
- 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.
- Yield: 6 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1271g | |
| Calories 1235 | |
| Calories from Fat 540 | 44% |
| Total Fat 60.92g | 76% |
| Saturated Fat 17.16g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 345mg | 14% |
| Potassium 1827mg | 52% |
| Total Carbs 144.95g | 39% |
| Dietary Fiber 18.0g | 60% |
| Sugars 25.67g | 17% |
| Protein 33.02g | 53% |
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