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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.

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30 min
Prep Time
40 min
Total Time


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

How to make

  1. STEP 1

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

  2. STEP 2

    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 15-17 minutes or until rice is tender and liquid is absorbed.

  3. STEP 3

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

  4. STEP 4

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

  5. STEP 5

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

Nutrition (1 serving)

270 Calories
5 Fat (g)
15 Cholesterol (mg)
350 Sodium (mg)
48 Carbohydrates (g)
3 Dietary Fiber
9 Protein (g)
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