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Pepper Rice
1-1/2 cups of roasted, peeled, and chopped bell peppers
1/8 tsp. freshly ground pepper
1 tbs. of vegetable oil
1 large onion
1/4 cup chopped fresh parsley
2 cups sour cream
1/4 tsp. salt
1/4 tsp. chili powder
3 cups of already cooked rice
2 eggs
1 can of corn (no water)
1 cup of cheese (preferably cheddar)
Pepper Preparation
Cut some bell peppers (so it can make 1 1/2 cup) in halves and broil in oven on both their sides until the peppers' skin darkens and blisters. This could take a while. Once done, put the pepper halves into ziplock types of plaster bag (need to be closed). Wait for about fifteen minutes then you can easily peel off the skin with your hands. Take also the seeds out. Dry these with paper towel then they are ready to chop.
Rice Dish Preparation
Preheat oven at 375 degree F.
In a pan, fry the onion into the oil until it slightly browns. Cool, drain and let aside.
Beat the eggs, sour cream, pepper and salt in a large bowl. Incorporate the roasted peppers, corn, onion and the rice. Stir and mix everything then pour into an pre-oiled casserole. Sprinkle the cheese on top as well as a dusting of the chili powder.
Bake for about 25 minutes. Sprinkle the parsley and serve hot.
Note: Contributed by Maggie M.
Servings: 8
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