Fire Roasted Stuffed Peppers
6 large peppers
1 cup diced onions
2 cloves garlic, minced
1 Serrano pepper, minced
2 tsp paprika
1 1/2 cups long grain rice
1 28-oz can Muir Glen® fire roasted crushed tomatoes
2 tbsp olive oil
8 oz pepper jack cheese
1/4 cup grated Parmesan cheese
salt and pepper
A cheesy Spanish rice and tomato mixture baked inside of colorful peppers. A great side dish or meal on its own!
Preparation & Directions
In a large pot, add olive oil over medium heat. Once oil is hot, add onions, garlic, and Serrano pepper. Cook for about five minutes until vegetables are soft.
Season vegetables with a pinch of salt and pepper and add the paprika.
Add long grain rice to the pot along with the can of Muir Glen® crushed tomatoes. Refer to your rice cooking instructions for the amount of water to add. Subtract 1 cup of water from the amount listed to account for the tomato liquid.
Bring rice to a simmer, cover, and let cook on medium-low heat until rice has absorbed all the liquid, about 20 minutes.
Remove rice from heat and let cool slightly. Season with salt and pepper, add grated cheese, and stir well to combine. Preheat oven to 350 degrees Fahrenheit.
Working with one pepper at a time, slice the side off of the pepper so it is open and will lie flat on a baking sheet. If you slice the top off of the pepper it will not be stable.
Divide the rice and cheese mixture between the six peppers. Top with Parmesan cheese and bake for 30 minutes or until peppers are cooked through. Serve immediately!