Thursday, September 7, 2006

Stuffed Anaheim Chiles

6 Anaheim Chiles
1 can pinto beans, drained and rinsed
1 1/2 cups cooked rice (See note)
1 small can diced green chiles
1/3 small onion
4 garlic cloves, minced
1 can diced tomatoes, drained (reserve some liquid)
1/2 teaspoon ground cumin
1 cup shredded cheese, divided (may use vegan cheese if desired)
Salt and pepper
Chopped tomato, green onions, or black olives (optional) for garnish

Bring a pot of water to a rolling boil. In the meantime, slice chiles from the stem to about 1/2" from the tip on one side only. Immerse in the boiling water for 4 1/2 to 5 minutes, lifting out with tongs and placing in a bowl of ice water to stop the cooking. Once the chiles are cool, use a spoon to scrape out the veins and seeds.

In a medium bowl, combine the rest of the ingredients, using only half the cheese. (Reserve the rest.) Stuff the chiles with the mixture and arrange in a baking dish sprayed with cooking spray. Top with the remaining cheese. Bake at 350 degrees for approximately 30 minutes, or until cheese is browned.

Note: I cooked brown basmati rice, substituting salsa for half the water, to use in this recipe

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