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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 1 |
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Ingredients:
8 anaheim peppers, divided |
2 tablespoons butter |
1/2 cup chopped green onions |
1 (15-oz.) can stewed tomatoes, drained |
1/2 teaspoon salt |
1 (15.5-oz.) can whole kernel corn, drained |
1 1/2 cups (6 oz.) shredded cheddar cheese |
garnish: chopped green onions |
Directions:
1. Remove and discard seeds and membranes from 2 peppers. Chop peppers.
2. Broil remaining 6 peppers on an aluminum foil-lined baking sheet 5 inches from heat 2 to 3 minutes on each side or until peppers look blistered. Place peppers in a large zip-top plastic freezer bag; seal and let stand 10 minutes. Cut peppers lengthwise down 1 side, leaving other side intact; remove and discard seeds and membranes. Keep peppers warm.
3. Melt butter in a large skillet over medium heat. Add green onions, and sauté 1 minute. (Do not brown.) Stir in chopped peppers, tomatoes, and 1/2 tsp. salt; cook 4 to 5 minutes or until tender. Add corn, and cook, stirring occasionally, 6 minutes.
4. Remove from heat. Stir in cheese until melted. Spoon mixture evenly into cavity of each broiled pepper. Garnish, if desired, and serve immediately.
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