Rice and Bean Stuffed Anaheim Peppers

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Rice and Bean Stuffed Anaheim Peppers

 

8 cups water

12 5 inch Anaheim peppers, stems removed

1 1/2 cups cooked long grain rice

1/2 cup medium or hot salsa

1 cup cheddar or cheddarella cheese, finely shredded

1 15 1/2 ounce can pinto beans, rinsed, drained

fresh chopped cilantro, if desired

 

Heat oven to 350 degrees. Bring water to a full boil in Dutch oven.

Meanwhile, cut each pepper lengthwise down one side from stem to within 1/2-inch

of tip. Place peppers in boiling water; cook 4 minutes. Remove; rinse with cold

water. Remove seeds and veins from peppers; drain well.

Combine rice, salsa, 1/2 cup cheese and beans in medium bowl. Spray 15 x 10 x

1-inch jelly-roll pan with no stick cooking spray. Fill each pepper with about

1/4 cup bean mixture.

Place peppers in prepared pan. Cover with aluminum foil; bake 15 minutes.

Uncover; sprinkle with remaining 1/2 cup cheese. Bake for 2 to 4 minutes or

until cheese is melted and peppers are heated through. Garnish with cilantro.

Yields 12 appetizers.

 

 

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