Recipe - Peppers Stuffed With Rice And Corn

3 tablespoon Olive oil
1 Onion; minced
1 Red bell pepper; seeded and
minced
2 Garlic cloves; minced
One half Jalapeno; seeded and minced
1 teaspoon Ground cumin
One half cup Corn; fresh or frozen
One half cup Peas
2 cup Cooked long grain rice
2 teaspoon Chopped chives
2 teaspoon Chopped parsley
2 teaspoon Chopped chervil
Salt and black pepper to
taste
6 md Green bell peppers; seeded,
tops removed and steamed 5
to 6 minutes
One half cup Grated monterey jack cheese

Preheat oven to 350 degrees and using 1 tablespoon olive oil, grease the
bottom of a shallow baking dish large enough to hold the peppers in a
single layer.

In a medium saute pan, heat 2 tablespoons olive oil over medium heat. Add
the onion and red bell pepper and cook, stirring, until just translucent,
about 10 minutes. Stir in the garlic, jalapeno, and cumin and cook 1 minute
more. Stir in the corn, peas, rice and freshly chopped herbs. Season with
salt and pepper to taste.

Stuff the peppers with the rice mixture and arrange upright in the prepared
baking dish. Sprinkle each filled pepper with cheese and bake about 25 to
30 minutes, until peppers are crisp tender.

Yield: 6 servings

Recipe by: Cooking Live Show #CL8989

Posted to MCRecipe Digest V1 #903 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997