- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 349.3
- Total Fat: 16.6 g
- Cholesterol: 31.3 mg
- Sodium: 397.8 mg
- Total Carbs: 41.4 g
- Dietary Fiber: 6.2 g
- Protein: 13.3 g
Baked Chillie Relleno in RiceSubmitted by: MAEBEAR26
IntroductionThis is a roasted chilly pepper stuffed with some cheese and served with Spanish style rice. This is a roasted chilly pepper stuffed with some cheese and served with Spanish style rice.
*Pepper - Anaheim Chile - 1 Pepper, 4 serving (or other large, mild chile)
Extra Virgin Olive Oil, 1 tbsp
Jalapeno Peppers, 1 pepper (optional)
Mushrooms, fresh, .5 cup, pieces or slices
Celery, raw, 1 stalk, large (11"-12" long)
*2 tsp Italian Seasoning, 1 serving (to taste)
Pepper, black, 3 dash (to taste)
Crushed Tomatoes, 411 grams (low salt available)
*Brown Rice, medium grain, 2 cup (or other rice)
Pepper, red or cayenne, .25 tsp (optional)
Paprika, 2 tbsp
sargento 4 cheese mexican blend, 1.25 cup
While rice is cooking:
In an oven at 425* place chillies (cut tops off and remove seeds) in the oven and roast until the skin peels off easily.
Chop: Garlic, jalapeno, celery (with leaves), and mushroom
In a pan over medium heat add olive oil and cook Garlic, jalapeno, celery (with leaves), and mushroom and spices until soft (about 5-10 minutes)
Reduce to a simmer, and add tomatoes. I also add a tablespoon of BBQ sauce or tomato paste.
Stir and allow to simmer on low heat until rice is done and chilies are roasted.
Add cooked rice to the pan and mix in with the tomato sauce. Mix well until all the rice is covered with sauce.
Place rice mixture into a casserole dish.
Once chilies are roasted, remove from oven and carefully peal off skin and stuff with .25 cup of cheese each (or whatever amount you like really).
Place stuffed chilies on top of rice. Sprinkle remaining cheese on top. Bake in oven at 325* for 10 minutes or until cheese is melted.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user MAEBEAR26.