Stuffed Chiles With Yellow Rice

Stuffed Chiles With Yellow Rice

Chiles are filled with a flavorful rice and cheese mixture and then grilled in this Mexican-style recipe.

30 min. prep time
4 servings
000 Ratings


3/4 cup uncooked rice
1 1/2 cups water
1/8 teaspoon ground turmeric
8 Anaheim chile peppers
3/4 cup chopped Roma tomatoes
1/4 cup chopped green onion
2 ounces (1/2 cup) LAND O LAKES® Monterey Jack Cheese, finely shredded
1/2 teaspoon salt
Fresh cilantro leaves, if desired


Heat gas grill to medium or charcoal grill until coals are ash white.

Meanwhile, place rice, water and turmeric in 2-quart saucepan. Cook over medium-high heat until mixture comes to a boil. Reduce heat to low. Cook until rice is tender and liquid is absorbed (15 to 17 minutes).

Leaving stems intact, cut a slit lengthwise 1/2 inch from stem to tip of each pepper. Carefully remove seeds and membranes.

Combine cooked rice, tomatoes, green onions, cheese and salt in large bowl; mix well. Spoon about 1/3 cup rice mixture into each pepper.

Place peppers onto grill. Cover; grill until peppers are heated through and cheese is melted (8 to 10 minutes). Garnish with cilantro leaves, if desired.

Nutrition Facts (1 serving)

Calories: 270

Fat: 5g

Cholesterol: 15mg

Sodium: 350mg

Carbohydrates: 48g

Dietary Fiber: 3g

Protein: 9g

Recipe #9625©1997Land O'Lakes, Inc.

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