Corn and Rice Stuffed Cubanelle Peppers

How to Make

• Step 1: Filling ... Add the corn, rice, scallions, garlic, cream cheese, monterey jack or cheddar cheese, cilantro, cumin, salt and pepper; then, mix.

• Step 2: Peppers ... Cut the peppers in half lengthwise, and leave the stems on; then, remove the seeds and ribs. Stuff the peppers with the mixture, and refrigerate to firm up before cooking (about 30 minutes). It is very hard to say exactly how many peppers this will stuff - as, all peppers, come in all sizes. The amount of peppers is based on the average amount of what I have used in the past for this recipe.

• Step 3: Oven or Grill ... These are really best cooked on and outdoor grill. However they can be made in the oven/broiler as well.

• Step 4: For the oven, 375 degrees, middle shelf for 20-30 minutes. If you like the cheese a bit brown and bubbly, you can always put them under the broiler for a minute at the end of cooking, that is up to you.

• Step 5: For the grill which is my favorite way. Lay down a sheet of foil right down on the grate. First, add the peppers directly on the grate, NOT THE FOIL. This will allow you to get some nice grill marks on the peppers. Once they have a nice char, transfer them to the foil to finish cooking. This prevents them burning on the bottom as they finish cooking. They should take about 15-20 minutes, a bit quicker than the oven method.

• Step 6: Finish, Serve, and ENJOY! ... After the peppers are finished, transfer to a serving platter and garnish with bacon. As I said, you can serve these as appetizers - especially if you use jalapenos. But, I love to serve these as a side dish. And, as mentioned; I often make half with bacon, and half without. Just to make everyone happy!