Rice and Vegetable Stuffed Peppers
Ingredients
6 red or green bell peppers, top 1/2-inch sections cut off and reserved, seeds and ribs removed from the insides
4 cloves garlic, minced
1 small white onion, peeled, diced
2 bags (8.5 ounces) instant rice, cooked in microwave
1 can (10 ounces) red enchilada sauce
1 package (1 ounce) fajita spice mix
1 can (4 ounces) diced green chilis, drained
1/2 cup vegetable stock
1 bag (8 ounces) shredded Colby Jack cheese, divided
- Small Bowl
- Silicone Tipped Spatula
Directions
1 Chop the 1/2-inch portions of reserved bell peppers and place in a large mixing bowl. Add all other ingredients to mixing bowl, except whole bell peppers and half the cheese.
2 Use cooking pot without grill grate or crisper basket installed. Close the hood. Select ROAST, set temperature to 350°F, and set time to 32 minutes. Select START/STOP to begin preheating.
3 While unit is preheating, spoon the mixture into the peppers, filling them up as fully as possible. If necessary, lightly press mixture down into the peppers to fit more in.
4 When the unit beeps to signify it has preheated, place peppers, standing upright, in the pot. Close hood and cook for 30 minutes.
5 After 30 minutes, evenly sprinkle remaining cheese over the top of the peppers. Close hood and cook for the remaining 2 minutes.
6 When cooking is complete, serve immediately.