Creamed Corn and Rice-Stuffed Bell Peppers
Yields: 8 servings
 
Ingredients
  • 3 tablespoons unsalted butter
  • 1⁄2 cup finely chopped yellow onion
  • 1 cup long-grain rice
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 1⁄4 teaspoons kosher salt
  • 2 cups Creamed Corn (recipe below)
  • 1 cup shredded sharp Cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese, divided
  • 1⁄2 cup chopped fresh cilantro
  • 1⁄2 teaspoon ground ancho chile powder
  • 1⁄2 teaspoon ground cumin
  • 4 medium red bell peppers
  • 2 tablespoons water
  • 1 tablespoon canola oil
Instructions
  1. In a large saucepan, melt butter over medium-high heat. Add onion; cook for 1 minute. Add rice and garlic; cook for 1 minute. Stir in broth and salt; bring to a boil. Reduce heat to medium-low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. Remove from 
heat. Gently stir in 2 cups Creamed Corn, 1⁄2 cup Cheddar, 1⁄2 cup Monterey Jack, cilantro, chile powder, and cumin.
  2. Preheat oven to 350°. Cut bell peppers in half lengthwise, discarding seeds and membranes. Place peppers, cut side up, in a microwave-safe 13x9-inch baking dish. Add 2 tablespoons water to dish. Lightly cover with wax paper. Microwave until peppers begin to soften, about 3 minutes. Drain any excess liquid. Fill peppers, mounding rice mixture in each pepper half. Drizzle with oil. Cover with foil.
  3. Bake until tender and heated through, about 35 minutes. Uncover; sprinkle with remaining 1⁄2 cup Cheddar and remaining 1⁄2 cup Monterey Jack. Bake until cheese 
melts, about 10 minutes more.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/creamed-corn-rice-stuffed-bell-peppers/