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Anaheim peppers are filled with rice, beans and cheese in this Mexican recipe.
Dietary Fiber: 3g
I used 1 can of cannellini beans, 1 small can Mexican corn drained, 2 can of rotel, juice and all, 1.5 cups of cooked rice and 4 oz. of parmesan cheese. Worked out for about 8 to 10 peppers. The stuffing is OUTSTANDING! This is a keeper!
I was trashy and made this with a box spanish rice mix and a can of ro-tel instead of the rice and salsa recommended in the recipe. It was great. All twelve of them fed three adult men as a vegetarian main course, and I continued the theme of trashiness and served them with nachos. Good stuff.
It was a good recipe but we changed the pinto beans to ranch style beans. And we used brown rice instead of white rice. It was a tad bland even with the ranch style beans so we are thinking of ways to spice it up. Also, we didn't have cilantro on hand so we didn't add that to the recipe. We used both Anaheim and poblano peppers. Both worked well bu the poblano have a little more flavor.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2423
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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