Best Southwestern Stuffed Peppers Recipe
Summary
Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelMedium
Health IndexAverageServings4
Interest GroupEveryday
Ingredients
| Vegetable broth | 2 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| White rice | 1 Cup (16 tbs) | |
| Green chili peppers | 2 To taste | |
| Extra-virgin olive oil | 1 Tablespoon | |
| Onion | 1 Small, chopped | |
| Peas | 1 Cup (16 tbs), frozen | |
| Taco sauce - 1 cup mild or medium | ||
| Ground black pepper | 1 To taste | |
| Cilantro or fresh flat-leaf parsley - 2 tablespoons chopped, for garnish | ||
| Scallions | 2 , thinly sliced | |
| Salt | To Taste | |
Directions
GETTING READY
1. Preheat a grill pan over high heat.
MAKING
2. In a small covered pot Bring 2 cups vegetable broth and butter to a boil.
3. Adding rice reduce heat to low and cook for about 18 to 20 minutes such that rice is tender and liquid absorbed.
4. Splitting peppers lengthwise remove seeds, leaving stems intact.
5. On hot grill pan grill peppers for 3 to 5 minutes on each side.
6. Remove from grill and let them cool.
7. In a medium skillet over moderate heat, saute onion in olive oil for 2 or 3 minutes.
8. To the pan add cooked rice, stir in peas and taco sauce and season with salt and pepper.
9. With seasoned rice load up pepper halves, place on serving dish and top with chopped cilantro or parsley and scallions.
SERVING
10. To serve on serving plates pile any extra rice, nesting the stuffed peppers within.
1. Preheat a grill pan over high heat.
MAKING
2. In a small covered pot Bring 2 cups vegetable broth and butter to a boil.
3. Adding rice reduce heat to low and cook for about 18 to 20 minutes such that rice is tender and liquid absorbed.
4. Splitting peppers lengthwise remove seeds, leaving stems intact.
5. On hot grill pan grill peppers for 3 to 5 minutes on each side.
6. Remove from grill and let them cool.
7. In a medium skillet over moderate heat, saute onion in olive oil for 2 or 3 minutes.
8. To the pan add cooked rice, stir in peas and taco sauce and season with salt and pepper.
9. With seasoned rice load up pepper halves, place on serving dish and top with chopped cilantro or parsley and scallions.
SERVING
10. To serve on serving plates pile any extra rice, nesting the stuffed peppers within.
Chef
