Stuffed Anaheim Peppers ❤️

Name: Stuffed Anaheim Peppers ❤️
Total time: 3600 s
Yield: 4 servings
Ingredients: 12 Anaheim peppers; 4 large carrots; 1 large can sweet corn; 10 1/2 oz Monterey Jack or mozzarella cheese (300 grams); Butter; Salt and pepper, to taste; 2 cups long-grain white rice (about 400 grams); 3 tomatoes; 1/2 onion; 1 garlic clove; Water; Bouillon cube (such as Knorr) and salt

Lola Cocina @Lolavillrod

Anaheim (California) peppers stuffed with corn and carrots, topped with melted cheese, and served with Mexican red rice with corn. RECIPE BY TANIA (This recipe is typical of Sinaloa).

Lola Cocina @Lolavillrod

Anaheim (California) peppers stuffed with corn and carrots, topped with melted cheese, and served with Mexican red rice with corn. RECIPE BY TANIA (This recipe is typical of Sinaloa).

Saved

Ingredients

1 hour

4 servings

12Anaheim peppers
4large carrots
1large can sweet corn
10 1/2 ozMonterey Jack or mozzarella cheese (300 grams)
Butter
Salt and pepper, to taste
rice
2 cupslong-grain white rice (about 400 grams)
3tomatoes
1/2onion
1garlic clove
Water
Bouillon cube (such as Knorr) and salt

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Steps

1 hour

1

Roast the peppers, then place them in a covered container to steam. Peel off the skins and remove the seeds. Set aside.
2

Dice the carrots and cook them in plain water until tender. Drain, then mix with the large can of sweet corn.
3

Stuff the peppers with the vegetable mixture and top with cheese. Add a small piece of butter and season with salt.
4

(For better melting, wrap the stuffed peppers in foil packets, three per packet.) Close the packets and heat over low heat in a covered skillet until the cheese is melted.
5

RICE
Toast the rice in plenty of very hot oil over low heat without stirring. Once golden, remove the excess oil.
Blend 2 tomatoes, half an onion, and a garlic clove with a little water. Add this mixture to the fried rice.
Let it come to a boil, then add a bouillon cube.
Add water—2 cups for every cup of rice.
Check the salt and add canned corn kernels.
❤