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Simple Peppers Stuffed with Rice and Corn Cooking Recipes

Peppers Stuffed with Rice and Corn

 

These are so delicious you will want them often. Serve them alongside roast chicken or baked chicken breasts.


Makes 6 servings

  • 2 tablespoons pure olive oil, plus additional for greasing

  • 1 small onion, minced

  • 1 small (or 1/2 large) red bell pepper, seeded and minced

  • 1 clove garlic, minced, or more to taste

  • 1 teaspoon ground cumin

  • 1/4 teaspoon crushed red pepper (optional)

  • 1/2 cup fresh corn kernels cut from the cob (about 1 ear), or 1/2 cup thawed frozen corn kernels

  • 2 cups cooked (about 2/3 cup raw) long grain rice

  • 3 tablespoons chopped fresh cilantro

  • Salt and freshly ground black pepper to taste

  • 6 medium size green bell peppers, seeded and steamed 5 to 6 minutes, or microwaved on high for 4 minutes

  • 1/2 cup grated Monterey Jack cheese

  • Extra virgin olive oil (optional)

  1. Preheat the oven to 350F. using some pure olive oil, lightly grease a shallow baking dish large enough to hold the stuffed peppers in one layer.

  2. Heat the 2 tablespoons of pure olive oil in a medium size heavy skillet over medium heat. Add the onion and red bell pepper and cook, stirring, until just translucent, about 10 minutes. Stir in the garlic and cook 1 minute longer. Season with cumin and crushed red pepper. Stir in the corn, rice, and cilantro. Season well with salt and pepper to taste.

  3. Stuff the green bell peppers with the mixture, mounding it slightly, and sprinkle each filled pepper with cheese. Arrange the peppers upright in once layer in the prepared baking dish.

  4. Bake until very hot, the cheese is melted, and the peppers are crisply tender but not collapsed, 25 to 30 minutes. Serve very hot, or cook to room temperature. If served at room temperature, pass a little extra virgin olive oil separately for drizzling over the top of each.

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