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Saucy Rice-n-Chili-adas

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Submitted by: Katiad47g9

 

A rice mixture, cooked with enchilada sauce and combined with cheddar cheese, is stuffed inside bell peppers. They are placed in a baking dish, covered with more enchilada sauce and cheese, and baked.
 

Ingredients

  • 1 1/2 cups uncooked long grain rice
  • 1 small onion, chopped
  • 2 Tb olive oil
  • 3, 10 oz. cans enchilada sauce
  • 2 1/2 cups water
  • 16 oz. shredded cheddar cheese
  • 5 to 6 medium bell peppers
  • 1 egg, beaten
  • 1 Tb. milk
  • 1 cup corn meal

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Method

Saute rice and onion in olive oil until golden brown. Add one can of enchilada sauce and the water. Bring to a boil. Lower heat, cover and simmer until most of the liquid is absorbed. Stir in HALF of the cheese and set aside. Mix together egg and milk. Make a slice lengthwise in one side only of the peppers (do not cut in half). Clean out the centers. Roll peppers in egg mixture and then in cornmeal. Stuff with the rice mixture and place in a greased glass baking dish. Smother all peppers with additional enchilada sauce and the remaining cheese. Bake in a 375 oven for 30 minutes or until cheese is melted and peppers are tender. Serve hot with sour cream, guacamole, and any other favorite Mexican trims.

 

Notes:

 

Number of Servings: 5-6

 

Submitted by: Katiad47g9 ()

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