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Ingredients
| red sweet peppers: 2 whole peppers |
| wild rice: 8.8 oz |
| ground beef: 10 oz |
| frozen sweet yellow corn kernels: 1/2 cup |
| water: 2 tsp |
| mexican cheese - queso asadero (diced): 1/2 cup |
| soy sauce: 1 Tbl |
| fresh cilantro (coriander): 2 tsp |
Stuffed peppers mole
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. Cut tops off small peppers or halve large peppers lengthwise. Remove membranes and seeds. In a 4-quart Dutch oven immerse peppers in boiling water for 3 minutes. Remove; drain peppers, cut sides down, on paper towels.
2. For filling, in a saucepan combine rice, beef, corn, mole sauce, and water. Cook, uncovered, over medium heat until heated through, stirring frequently. Remove from heat; stir in cheese. Place peppers, cut sides up, on platter. Sprinkle with salt and black pepper. Spoon filling into peppers. Sprinkle with cilantro. Makes 4 servings.
*Test KItchen Tip: If you can't find mole sauce, substitute 1/4 cup enchilada sauce and omit the 2 tablespoons water.