Grilled Bell Peppers Version 2
- Ready In:
- 38mins
- Ingredients:
- 4
- Yields:
-
6 pepper halves
- Serves:
- 6-8
ingredients
- 3 medium bell peppers (or 4 small or medium bell peppers)
- 311.84 g box long grain and wild rice blend, prepared (I prefer Zatarain's brand)
- 118.29 ml monterey jack pepper cheese
- 118.29 ml cheddar cheese
directions
- Preheat grill to medium high, or oven to 400.
- In a large pot, boil enough water to cover half a bell pepper.
- Meanwhile, half bell peppers and remove seeds. If peppers do not sit flat, shave off a little skin from the bottom (be careful not to create a hole.).
- Submerge peppers into boiling water, and allow to cook for about 3 minutes. Remove to a paper towel to dry. They should only be partially cooked.
- In a bowl, combine rice, pepper jack cheese, and half of the cheddar cheese.
- Fill peppers with rice mixture. Top with remaining cheddar cheese.
- Cook for 5-10 minutes or when peppers are slightly charred and cheese is melted.
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Reviews
-
This was pretty good! I wanted to be able to make this into a complete dinner so I used Vigo Red Beans and Rice mix and added extra kidney beans for protein. I didn't measure out my cheese and probably used a little too much but it was still good. A great way to use bell peppers if you need to use them up.
RECIPE SUBMITTED BY
<p>In general, cooking is a passion and a hobby. I love to try new recipes and I love it even more when a new recipe comes out spectacular. I work full time, and am a wife and mother, so sometimes cooking becomes a chore. I try to keep it fresh by planning out the week in meals, trying a new recipe a week, and cooking enough to freeze dinners for those evenings with a tight schedule.</p>