Peppers stuffed with rice (2)
Instructions
Heat the oven to 180 degrees.
Cut the top cover of the peppers and put it aside.
Remove the white part and the seeds without breaking the pulp.
Heat a tablespoon of oil in a pan: pour the onion, crumbled nut, cumin, chili, tomato and rice.
Add the water, cover and bring slowly to a boil, stirring once.
Reduce the heat to low and let simmer until the water was all absorbed.
Remove from heat and let stand for 10 minutes, then add the corn, pickled peppers and four/five tablespoons of Parmesan.
Stuffed peppers with stuffing, sprinkle the top with more Parmesan and close with the cover.
Put them in a greased baking and cook in the oven for 15-18 minutes, until they are tender.
Fusion inspiration (Mediterranean and Mexican) for this flavorful and fragrant dish that comes from Southern California.
Ingredients and dosing for 4 persons
- 3 small green peppers
- 3 small red peppers
- Olive oil extra virgin
- 1 chopped onion
- Bit 1 of paprika
- 1/2 teaspoon of cumin powder
- 1 chicken dice
- 1/2 cup of tomato
- 1 cup of long grain rice
- 2 cups of water
- 300 g of canned corn kernels (or boiled corn kernels)
- 2 foot of pickled peppers (chopped flaps)
- Abundant of grated parmesan cheese