Spanish Style Stuffed Peppers

Updated at: Thu, 17 Aug 2023 13:54:38 GMT

Step 1

Prepare rice according to package directions in (5-qt./5-L) Saucepan.

Step 2

As rice cooks, prepare bell peppers.

Step 3

Slice bell peppers in half lengthwise; remove and discard stems and seeds.

Step 4

Microwave, covered, in Large Micro-Cooker® on HIGH 3-4 minutes or until crisp-tender.

Step 5

Carefully remove bell peppers and pat dry with paper towels.

Step 6

Meanwhile, core tomatoes and scoop out seeds with Core & More.

Step 7

Using Santoku Knife, dice tomatoes and poblano pepper.

Step 8

Slice green onion.

Step 9

Chop cilantro.

Step 10

Add oil to (10-in./25-cm) Skillet; heat over medium heat 1-3 minutes or until shimmering.

Step 11

Add tomatoes, poblano pepper, green onion, half of the cilantro and pressed garlic; cook 2-3 minutes or until onion is tender.

Step 12

Stir vegetable mixture into rice in Saucepan; add 1/2 cup (125 mL) of the cheese.

Step 13

Place bell peppers cut side up into Skillet; spoon rice mixture evenly into each pepper and sprinkle with remaining cheese.

Step 14

Add water to Skillet.

Step 15

Cover Skillet and heat over medium-low heat 3-5 minutes or until cheese is melted.

Step 16

Sprinkle with remaining cilantro.

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