Southwestern Stuffed Peppers

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 cups vegetable broth
  • 1 tablespoon butter
  • 1 cup white rice
  • 2 long mild chile peppers, red or green, cubanelle Italian peppers may be substituted
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 small onion, chopped
  • 1 cup frozen peas
  • 1 cup mild or medium prepared taco sauce
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped cilantro leaves or flat leaf parsley, for garnish
  • 2 scallions, thinly sliced, for garnish
Directions
  • Preheat a grill pan over high heat.

  • Bring 2 cups vegetable broth and butter to a boil in a small covered pot. Add rice, reduce heat to low and cook 18 to 20 minutes, or until rice is tender and liquid is absorbed.

  • Split peppers lengthwise and remove seeds, leaving stems in tact. Grill peppers on hot grill pan for 3 to 5 minutes on each side. Remove from grill and let cool enough to handle.

  • To a medium skillet over moderate heat, add 1 tablespoon oil and onion. Saute onion 2 or 3 minutes. Add cooked rice to the pan and stir in peas and taco sauce. Season rice with salt and pepper.

  • Load up pepper halves with seasoned rice. Top rice filled peppers with chopped cilantro or parsley and scallions.


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