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Ingredients
- 1/2 cup water
- 1/2 cup instant white rice
- 1 cup shredded Monterey Jack cheese with peppers
- 1/2 cup chopped tomato
- 1/4 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ancho chili powder
- 2 poblano or bananna peppers
- 4 slices bacon
Preparation
Step 1
Preheat grill to medium-high heat (350 to 400 degrees) Spray grill rack with nonstick nonflammable cooking spray.
In a small saucepan, bring water to a boil over high heat. Stir in rice; cover, remove from heat, and let stand for 5 minutes. Stir in cheese, tomato, sour cream, salt cumin and chili powder.
Cut a slit lengthwise in each pepper. Carefully scoop out seeds and membrane. Spoon rice mixture into peppers. Wrap each pepper with 2 strips of bacon to completely enclose filling. Grill peppers for 10 to 15 minutes, or until bacon is crispy, turning frequently. Serve immediately. Great Great 5 stars