It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Rice & Bean Stuffed Anaheim Pepper
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- #71939
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
8 cups water
12 (5-inch size) Anaheim peppers, stems removed
1 1/2 cup cooked long grain rice
1/2 cup medium or hot salsa
1 cup cheddar cheese, finely shredded
1 can (15.5 ounce size) pinto beans, rinsed, drained
fresh chopped cilantro, if desired
directions
Heat oven to 350 degrees F. 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 15x10x1-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.
added by
mica
nutrition data
Nutritional data has not been calculated yet.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
August 28, 2013
It is necessary to put the boiled peppers in an airtight container for a while so you can peel them.