Stuffed Chiles with Yellow Rice

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Stuffed Chiles with Yellow Rice

 

3/4 cup uncooked rice

1/8 teaspoon ground turmeric

8 Anaheim chile peppers

3/4 cup chopped Roma tomatoes

1/4 cup chopped green onion

1/2 cup Monterey Jack cheese, finely shredded

1/2 teaspoon salt

fresh cilantro leaves, if desired

 

NOTE***Heat gas grill to medium or charcoal grill

until coals are ash white. You can use a George

Foreman Grill too.

Meanwhile, cook rice with turmeric according to

package directions. Drain.

Leaving stems intact, cut a slit lengthwise 1/2 inch

from stem to tip of each pepper. Carefully remove

seeds and membranes.

Combine cooked rice, tomatoes, green onions and cheese

in large bowl; mix well. Spoon about 1/2 cup rice

mixture into each pepper.

Place peppers on grill. Cover; grill until peppers are

heated through and cheese is melted, 8 to 10 minutes.

Or use a George Foreman GrillGarnish with cilantro

leaves, if desired. Yields 4 servings.

 

 

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