Spanish Rice and Shred™ Stuffed Peppers – By Chef Karen McAthy

Dry Ingredients

• 1 cup rice (basmati or other long-grain variety)
• ½ package Maia Shred™ (maiafarms.com)
• 1 medium onion, diced
• 2 cloves garlic, minced
• ⅔ cup tomatoes, chopped
• 1 tbsp tomato paste
• 1 jalapeño, stemmed, seeded, and chopped
• ½ tsp salt
• 1 tsp black pepper
• ½ tsp dried oregano
• ½ tsp cumin
• ½ tsp sweet paprika
• Pinch turmeric
• 1½ cups vegetable broth (chicken or beef broth can be used)
• 4 medium or large bell peppers, tops removed and deseeded
• 1 tbsp olive oil
• 1 cup shredded cheese of your choice

Equipment
Cutting board, knife, skillet or pan, pot, measuring spoons, spoon or spatula

1. Prep ingredients: Dice onions and mince garlic. Set aside.
2. Cook aromatics: Heat a pot over medium heat. Add olive oil, then onions. Cook until slightly softened, about 3 minutes. Add garlic and rice; cook for another 2 minutes, stirring frequently.
3. Build flavor: Stir in tomato paste, jalapeño, chopped tomatoes, Maia Shred™, salt, pepper, oregano, cumin, paprika, and turmeric. Add vegetable stock, then simmer over medium-high heat for 15 minutes, until the liquid is absorbed and the rice is fluffy.
4. Prepare peppers: While rice cooks, preheat oven to 400°F and lightly oil a baking dish. Cut the tops off the bell peppers, deseed, and discard seeds.
5. Assemble: Once rice is done, fill each pepper nearly full with the rice mixture. Top with shredded cheese and place pepper tops back on, if desired.
6. Bake: Transfer to the oven and bake for 30–35 minutes, until the peppers are softened and cheese is melted and golden.
7. Serve: Let cool slightly before serving.