Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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.
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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.