Bell Pepper Stuffed With Rice And Panela Cheese

1. 1

   Grill the peppers or cook them the open flame of a gas stove. Roast the peppers until darkened on all sides.

2. 2

   Place the peppers into a resealable plastic bag and allow them to let out their excess liquid.

3. 3

   After the liquid has come out, take the peppers out and remove the skin, seeds, and membranes. Set the peppers aside.

4. 4

   Add the rice to a pot of boiling water for 5 minutes. Strain and clean the rice and set it aside.

5. 5

   Add the garlic, onion, and olive oil to a skillet on medium heat. Saute the garlic and onion for a few minutes until softened.

6. 6

   Add the rice, water, and salt and cover the pot. Cook on low heat for 15 minutes.

7. 7

   Remove the rice from heat and allow it to sit for 10 minutes.

8. 8

   Add the cheese to the rice and mix well.

9. 9

   Fill each pepper with the rice mixture.

10. 10

    Serve the stuffed pepper on a plate and add the slices of avocado. Serve with a sauce, such as adobo chile sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.