Date: August 3rd, 2011
Recipe:
- 1 cup dry rice, cooked
- 0.5 onion, diced
- 3 cloves garlic, diced
- 0.25 cups cilantro, chopped
- 1 cup sour cream
- 1 cups shredded cheese
- 1 T cumin
- 1 t chili powder
- 1 t paprika
- 5 banana peppers sliced in half with the ribs and seeds removed
Cook the rice according to directions, towards the end of the rice cooking, saute the onions for a few minutes until translucent and add the garlic for an extra minute or so. Combine everything except the banana peppers in a mixing bowl.
Fill the banana pepper with the mixture and prepare the grill. Grill the peppers for 7-10 minutes, until they are charred on the bottom and soft.
Time to table: 40 minutes
Servings: 2 adults, 1 toddler
Ben: Like
Annie: Love (she only had the filling, not the peppers)
Notes: We got 5 banana peppers in our CSA box and this was a great way to use them, especially since Erin was not home for dinner. These were spicier than I thought they’d be, so it was a good decision to only have Annie eat the filling. Erin did have the filling the next day for dinner as some leftovers and thought it was good.
