Serving: 4
Preparation time: 10 min
Cooking time: 25 min
Level: Easy
Ingredients:
4 large sweet peppers, remove tops
2 tbsp. butter
1 small onion, finely chopped
2 cloves garlic, finely chopped
3/4 cups mushrooms, chopped
1/2 cup carrots, finely chopped
1/4 cup sweet peppers, finely chopped (taken from the top of the sweet peppers)
2 small pimento peppers, finely chopped
3/4 cups corn kernels
1/2 tsp. green seasoning
5 leaves chadon beni, finely chopped
1 cup of rice, cooked
2 cups cheese, grated
1 tsp. parsley
1 tsp. celery
1 tsp. chive
Salt to taste
Grated cheese for topping
Direction:
Boil rice and set aside. Chop the carrots, garlic, onion and mushrooms. Drain the corn and place in a bowl.
Wash and cut off the tops of the sweet pepper. Note: Don't throw away the tops Take some of the tops and chop finely.
Saute the pimento peppers, onions and garlic in the butter. Then add the carrots and mushrooms and saute for 1 minute. Add the the mushrooms, carrots, sweet pepper, and pimento pepper, add the chadon beni, chive and parsley, add the corn kernels and seasonings. Mix well. Turn off the fire.
Add the rice. Mix well. Add the 1 cup of grated cheese. Mix well. Arrange the sweet peppers in a greased baking dish, add the veggie mixture and bake for 20 minutes at 350 degrees F. Top with the remaining cheese and bake for another 5 minutes. Allow to cool before serving.
Return to step-by-step recipe
Source: simplytrinicooking.com
Print this Recipe
