Jalapeno Stuffed Peppers

Recipes in this Post

• Jalapeno Stuffed Peppers

Today it was clean out the refrigerator day. You know how it is, no matter how careful you are, there is always something that hides in the very back and becomes a science experiment. Yuk! You might want to check out my Organizing the Refrigerator tips on how to avoid finding science experiments.

Then there are the little containers of pickled jalapeño peppers that come with a pizza. I think they jump in the hot pack all by themselves, because I know I never order them. That isn’t to say that I don’t like them, but I do, but I don’t like them on pizza. Still, unbidden, they find their way into my kitchen. They make their way to the refrigerator, to be included in something or eaten out of hand later, and like all small things, seem to happily find their way to the back of the fridge, right next to that awful science experiment. Since they are in brine, they don’t go bad and can stay in the refrigerator indefinitely.

So, when I was cleaning out the refrigerator today, I found day old plain cooked rice, 2 nice red bell peppers, and the small container of jalapeños. Jalapeño Stuffed Peppers it is!

Recipe: Jalapeno Stuffed Peppers

Summary: A good way to use leftover rice, and the little containers of Jalapeño that come with your pizza.

Ingredients

• 2 Bell pepper whole

— Stuffing —

• 1 cup Rice pre-cooked
• 1/2 cup Cheddar grated
• 1/4 cup Sour cream
• 2 tablespoon Jalapeno peppers pickled or left over from the pizza order

— Sauce —

• 2 tablespoon Ketchup
• 2 tablespoon Sour cream

Instructions

1. Try to purchase bell peppers that have a flat bottom.
2. Preheat a Nesco Roaster to 350.
3. Remove the top of each pepper, and scoop out the seeds. If the pepper is not flat and cannot stand, then cut a few slivers off the bottom until it can.
4. Mix the remaining ingredients together. If you have other little left overs, you could put them in as well.
5. Stuff the peppers with the rice mixture, making sure to press down so it all fits.
6. Take a small piece of foil and tear it into two pieces. Make a ring out of each piece of foil upon which the peppers can sit nicely without falling over. If you have a rack for your roaster, use that instead.
7. Put the peppers on the foil stands and put the cooking well into the Nesco roaster.
8. Add enough water to come up about 1/2 inch. Cover the Nesco.
9. Roast the peppers until they are soft, about 30 minutes.
10. Mix the ingredients for the sauce.
11. To serve, spoon some of the sauce onto a plate, then put the pepper in the center of the sauce. Spoon any remaining sauce over the pepper.

Quick notes

Try to purchase bell peppers that have a flat bottom.

Variations

You can make this vegan by substituting the cheddar with a soy based product or omitting it altogether.

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegetarian

Diet tags: Gluten free

Number of servings (yield): 2

Culinary tradition: USA (General)

Calories: 328

Fat: 19 grams

Protein: 11 grams

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.