Monday, September 17, 2007

Chile Picado Stuffed Peppers

I tasted this a while back at HEB. It was pretty good and easy to make.
4-5 large green bell peppers
1 tub shredded chicken for enchiladas
1 can Rotel
1 cup instant rice
1/2 cup, plus 1/4 cup mexican blend cheese, shredded

1. Wash and dry peppers. Slice top and remove seeds to make bowl.
2. Mix chicken, Rotel, rice and 1/2 c. cheese in a bowl.
3. Spoon mixture into pepper, but do not pack tightly.
4. In microwave safe dish set peppers upright and add 1/4 cup of water to bottom of dish.
5. Cover with plastic wrap and insert vent hole for steam. Microwave for 10 minutes or until rice is cooked.
6. Sprinkle peppers with remaining cheese.

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