Chiles are filled with a flavorful rice and cheese mixture and then grilled in this Mexican-style recipe.
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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 15-17 minutes or until rice is tender and liquid is absorbed.
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 8-10 minutes or until peppers are heated through and cheese is melted. Garnish with cilantro leaves, if desired.