These are very mild, with a savory stuffing that takes no time to make.
4 large green Cubanelle or other mild chilis
1 package of Uncle Ben’s brown and long grain Ready Rice
1 can of diced tomatoes with jalapenos
1 cup of mexican blend shredded cheese
How I made them:
Preheat the oven to 350 degrees. Line a small cookie sheet or jelly roll pan with aluminum foil.
Wash the peppers. Carefully slice open lengthwise. To make cleaning and stuffing easier, I cut a thin strip out (instead of just slicing it open). Clean out all the seeds and any white pith. Set aside.
Microwave the rice according to the instructions. Combine with the tomatoes in a microwave safe bowl or sauce pan. Heat through.
Spoon the rice mixture into the peppers, stuffing completely. Top with shredded cheese.
Place the stuffed peppers on the lined baking sheet. Tent with aluminum foil (to keep the cheese from burning). Bake for 20 minutes, then remove the foil tent and bake for 10 minutes more.
Serve with sour cream.
How they turned out:
Yummy! The stuffing tasted meaty (despite being vegetarian) and the peppers weren’t mushy.