Sunday, 5 April 2015

Fiesta Rice Medley in Sweet Bell Peppers

Fiesta Rice Medley in Sweet Bell Peppers

The BEST Ever!!!!!!!
Go ahead and try it.
I guarantee you'll love it


1 Tblsp.     Olive Oil
1               Onion (chopped)
8               Rainbow Sweet Bell Peppers: (colored)
                (2 chopped and 6 whole)
1 16oz.      Corn kernels
11/4 c.       Salsa
1 c.            Chicken Broth
11/2 c.       Rice (raw)
1/4 c.         Cheese (shredded)
2 Tblsp.      Parmesan Cheese

1.   Preheat oven to 375 degrees
2.   Heat oil in a large pot over medium heat.   Add onion and chopped peppers.   Cook until tender.
3.   Add corn, 1 c. Salsa, and chicken broth.   Bring to a boil. Stir in rice, cover and reduce heat.
4.   slice 1/2 inch off tops of whole peppers and discard tops.   Remove cores and seeds.   Cut a thin slice from the bottom of each pepper.
5.   Add Cheddar to the pot and fluff with the rice.   Spoon rice into peppers.
6.   Mix 1/4 c, Salsa with 1/4 cup water; pour into a baking pan.   Place stuffed peppers in the pan.
7. Bake for 20 minutes, or until tender.   Sprinkle with Parmesan cheese.

Number Of Servings: 6 servings          submitted by Moiya Wood

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