Stuffed Chiles with Yellow Rice

A delicious treat from the grill—rice and cheese-filled chiles.

Recipe Ingredients:

3/4 cup uncooked rice
1/8 teaspoon ground turmeric
8 Anaheim chile peppers
3/4 cup chopped roma tomatoes
1/4 cup chopped green onion
1/2 cup (2 ounces) Monterey Jack cheese, finely shredded
1/2 teaspoon salt
Fresh cilantro leaves, if desired

Cooking Directions:

1. Heat gas grill to medium or charcoal grill until coals are ash white.
2. Meanwhile, cook rice with turmeric according to package directions. Drain.
3. Leaving stems intact, cut a slit lengthwise 1/2 inch from stem to tip of each pepper. Carefully remove seeds and membranes.
4. Combine cooked rice, tomatoes, green onions and cheese in large bowl; mix well. Spoon about 1/2 cup rice mixture into each pepper.
5. Place peppers on grill. Cover; grill until peppers are heated through and cheese is melted (8 to 10 minutes). Garnish with cilantro leaves, if desired.

Makes 4 servings.