Corn and Rice Stuffed Cubanelle Peppers
Recipe: #8950
April 11, 2013
Categories: Side Dishes, Rice, Appetizers, Peppers, Mexican, Game/Sports Day, Grilling (Outdoor), Oven Bake, more
"These are so easy, and a great way to use up leftovers. They are really cheesy with a bit of spice. I like to use a smaller cubanelle or anaheim pepper; but you can also use a jalapeno as well. I prefer the cubanelle as it is a bit larger; but, it isn't necessary. These make wonderful appetizers, or a nice side dish. Perfect for summer grilling, but they can also be made in the oven. I finish them with chopped bacon; but, when I make these for a party, I usually serve half with the bacon garnish and half without. Some prefer it without bacon. Note: For a party ... you can make these ahead of time; then grill when ready."
Original is 6-24 servings
Ingredients
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- FILLING
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- TOPPING
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Nutritional
- Serving Size: 1 (131.9 g)
- Calories 198.5
- Total Fat - 10.5 g
- Saturated Fat - 6.3 g
- Cholesterol - 29.7 mg
- Sodium - 299.7 mg
- Total Carbohydrate - 17.5 g
- Dietary Fiber - 2.5 g
- Sugars - 3.1 g
- Protein - 9 g
- Calcium - 165.1 mg
- Iron - 1.1 mg
- Vitamin C - 64.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Filling ... Add the corn, rice, scallions, garlic, cream cheese, monterey jack or cheddar cheese, cilantro, cumin, salt and pepper; then, mix.
Step 2
Peppers ... Cut the peppers in half lengthwise, and leave the stems on; then, remove the seeds and ribs. Stuff the peppers with the mixture, and refrigerate to firm up before cooking (about 30 minutes). It is very hard to say exactly how many peppers this will stuff - as, all peppers, come in all sizes. The amount of peppers is based on the average amount of what I have used in the past for this recipe.
Step 3
Oven or Grill ... These are really best cooked on and outdoor grill. However they can be made in the oven/broiler as well.
Step 4
For the oven, 375 degrees, middle shelf for 20-30 minutes. If you like the cheese a bit brown and bubbly, you can always put them under the broiler for a minute at the end of cooking, that is up to you.
Step 5
For the grill which is my favorite way. Lay down a sheet of foil right down on the grate. First, add the peppers directly on the grate, NOT THE FOIL. This will allow you to get some nice grill marks on the peppers. Once they have a nice char, transfer them to the foil to finish cooking. This prevents them burning on the bottom as they finish cooking. They should take about 15-20 minutes, a bit quicker than the oven method.
Step 6
Finish, Serve, and ENJOY! ... After the peppers are finished, transfer to a serving platter and garnish with bacon. As I said, you can serve these as appetizers - especially if you use jalapenos. But, I love to serve these as a side dish. And, as mentioned; I often make half with bacon, and half without. Just to make everyone happy!
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the peppers, you can use cubanelle or anaheim peppers, or substitute with 8-9 jalapenos if you want.
- When choosing the cheese, you can use monterey jack or a sharp cheddar, depending on your preference.
- Instead of corn, you can use black beans. The benefit of this substitution is that black beans are high in fiber and protein, making the dish a more nutritious option.
- Instead of Monterey Jack cheese, you can use feta cheese. The benefit of this substitution is that feta cheese has a strong, salty flavor that will add a unique depth of flavor to the dish.
Vegetarian Variation Omit the bacon and use a vegan cheese in place of the cream cheese and monterey jack cheese. Add 1/4 teaspoon of smoked paprika for extra flavor.
Mexican Variation Omit the bacon and use a vegan cheese in place of the cream cheese and monterey jack cheese. Add 1/4 teaspoon of cumin and 1/4 teaspoon of chili powder for extra flavor. Top with freshly diced tomatoes, jalapenos, and cilantro.
Grilled Asparagus: Grilled asparagus is the perfect side dish to accompany these stuffed peppers. It adds a nice crunch and freshness to the dish. Plus, it's easy to make on the grill alongside the peppers, making it a great time-saver.
Roasted Potatoes: Roasted potatoes are the perfect accompaniment to these stuffed peppers. They provide a hearty and comforting side dish that pairs nicely with the smoky flavor of the grilled peppers. Plus, they are easy to prepare and can be cooked in the same oven as the peppers, making them a great time-saver.
FAQ
Q: How many peppers should I use for this recipe?
A: It is very hard to say exactly how many peppers this recipe will stuff, as all peppers come in different sizes. The amount of peppers is based on the average amount of what I have used in the past for this recipe, which is 4 to 6 small cubanelle or anaheim peppers. You can substitute with 8-9 jalapenos if you want.
Q: Can I use a different type of pepper for this recipe?
A: Yes, you can use a different type of pepper for this recipe. However, it is important to note that different peppers provide different levels of heat, so you may need to adjust the amount of pepper used accordingly.
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Fun facts:
The cubanelle pepper is a mild to medium-hot pepper, originating in the Caribbean and Central America. It was brought to the US by Spanish settlers in the late 1800s.
This dish is popular in Cuba, and is often served as a side dish or appetizer. It is a favorite of Cuban actor, singer, and songwriter, Willy Chirino, who is known for his salsa and Latin music.