Anaheim peppers are filled with rice, beans and cheese in this Mexican recipe.
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8 cups water
12 (5-inch) Anaheim peppers, stems removed
1 1/2 cups cooked long grain rice
1/2 cup medium or hot salsa
1 cup finely shredded Cheddar cheese
1 (15 1/2-ounce) can pinto beans, rinsed, drained
Fresh chopped cilantro, if desired
Heat oven to 350°F.
Bring water to a full boil in 4-quart saucepan.
Meanwhile, cut each pepper lengthwise down one side from stem to within 1/2-inch of tip. Place peppers in boiling water; cook 4 minutes. Remove; rinse with cold water. Remove seeds and veins from peppers; drain well.
Combine rice, salsa, 1/2 cup cheese, and beans in medium bowl. Spray 15x10x1-inch baking pan with no-stick cooking spray. Fill each pepper with about 1/4 cup bean mixture.
Place peppers into prepared pan. Cover with aluminum foil; bake 15 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake 2-4 minutes or until cheese is melted and peppers are heated through. Garnish with cilantro.
Explore reviews fromour online community
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.