Southwestern Stuffed Peppers

Recipe Ingredients

2 cups	474ml	Vegetable broth
1 tablespoon	15ml	Butter
1 cup	160g / 5.6oz	White rice
2		Long mild chile peppers - red or green
		= (cubanelle Italian peppers may be
		Substituted)
1 tablespoon	15ml	Extra-virgin olive oil
1 tablespoon	15ml	Onion - chopped (small)
1 cup	237ml	Frozen peas
1 cup	237ml	Mild or medium prepared taco sauce
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
2 tablespoons	30ml	Chopped cilantro leaves
		= (or flat leaf parsley)
2		Scallions - thinly sliced

Recipe Instructions

Preheat a grill pan over high heat.

Bring 2 cups vegetable broth and butter to a boil in a small covered pot. Add rice, reduce heat to low and cook 18 to 20 minutes, or until rice is tender and liquid is absorbed.

Split peppers lengthwise and remove seeds, leaving stems in tact. Grill peppers on hot grill pan for 3 to 5 minutes on each side. Remove from grill and let cool enough to handle.

To a medium skillet over moderate heat, add 1 tablespoon oil and onion. Saute onion 2 or 3 minutes. Add cooked rice to the pan and stir in peas and taco sauce. Season rice with salt and pepper.

Load up pepper halves with seasoned rice. Top rice filled peppers with chopped cilantro or parsley and scallions.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C39) - from the TV FOOD NETWORK

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