|Name:||Stuffed Peppers||Contributor:||Martin Golding|
|Key words:||peppers, stuffed||Category:||Main Dishes|
|Ingredients:||1 Tbsp olive oil + additional oil for baking
1 Tbsp cumin
1 medium onion, finely chopped
2 Tbsp chili powder
2 ears corn. Slice kernels from cob and scrape, then discard cobs.
1 Tbsp granulated (or three cloves chopped) garlic
1 c rice
2 c water
1/2 tsp salt
8 anaheim-like (large, pointy, and mildly hot) peppers
4 oz white cheese, cut in 1/2" cubes
|Preparation:||Saute cumin over high heat in olive oil until it starts to brown and
smoke (or, until it stops popping).
Reduce heat to medium. Add onion, saute for thirty seconds or so.
Add chili powder, saute until onion is tender
Add corn kernels, rice, water and salt.
Stir, bring to boil, reduce heat to simmer, cover, cook 20 minutes.
Let cool a bit.
While the rice mixture is cooking, blanch the peppers in boiling water until
lightly tender, about 1 minute.
Chill in ice water.
Cut off tops, remove seeds and membranes.
Preheat oven to 320 degrees.
Combine cheese with cooled rice mixture. Stuff peppers firmly, packing the
mixture in with the blunt handle of a knife or spoon.
Oil a casserole dish. Arrange peppers artistically. Brush with additional oil.
Bake 20 minutes or until heated through.
Serve, with any leftover stuffing arranged neatly on the plate.