Ingredients
- 2 medium green peppers
- 1 medium sweet red peppers
- 1 medium sweet yellow peppers
- 2 medium plum tomatoes, seeded and chopped
- ⅓ cup finely chopped onions
- 1 tsp. chili powder
- ½ tsp. ground cumin
- 1½ cups cooked rice
- ½ cup shredded Monterey Jack cheese
- ¼ cup minced fresh cilantro or parsley
- ¼ tsp hot pepper sauce
- ½ cup shredded sharp cheddar cheese
Method
Cut peppers into 1½ to 2 in squares. Cut these in half to form two squares.
In a lightly greased skillet, cook tomatoes, onions, chili powder and cumin over medium heat for 3 min. or until onion is tender. Remove from heat.
Add rice, Monterey Jack cheese, cilantro and hot pepper sauce, stir well.
Spoon a heaping TBS onto each pepper. Place on greased baking sheets. Sprinkle with cheddar cheese.
Broil 6 to 8 in from the heat for 3-4 min. or until cheese is bubbly and rice is heated through.
Notes
Shared source page. This recipe and Chicken Honey Sauce are written on the same loose notebook
sheet; both .pdf files are copies of the same two-page scan. Split because they are two unrelated
recipes, not a front-and-back card.
The top of the page carries an unrelated list — names and dollar amounts (Sonja / Courtney / Amy / Chris / Me) — evidently a fundraiser or order tally that happened to be on the same sheet. Not transcribed; not part of the recipe.
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