“Relleno” means stuffed in Spanish, and this dish transforms all the delicious parts of chiles rellenos (stuffed chile peppers) into an easy-to-make casserole. This recipe comes to us from Monica of Run Eat Repeat.
Cooking Tip of the Week: Rice, especially brown rice, can take a long time to cook. Save time on weeknights by cooking a big batch of it in advance and freezing. It reheats easily in the microwave or on the stove.
Food for Thought: You know how every year that you get older, you get smarter and gain more and more knowledge? “Sharp” is another word for smart, but it also describes the flavor of a cheese. So just like you, Cheddar cheese gets “sharper” as it ages! Mild Cheddar is aged for only two to months, while sharp Cheddar is aged for about a year and extra sharp is aged for 18 months!
Family Dinner Conversation Starter: What is an important lesson that you recently learned?
2 cups cooked brown rice
1/2 cup onion
1 large bell pepper
1 (15 oz.) can no salt added corn, drained
1 (4 oz.) can fire roasted diced green chiles
1/2 cup nonfat plain Greek yogurt
1 cup shredded sharp Cheddar cheese
Salt, pepper and garlic powder to taste
Adult: Preheat oven to 350°F.
Together: Chop onion and bell pepper. Cook until soft, season with garlic powder.
Kid: Mix rice, corn and green chiles in a big bowl. Add bell pepper and onion mix. Combine.
Kid: Add eggs, yogurt and half the shredded cheddar cheese. Season with salt and pepper. Combine.
Together: Place in 8×8 sprayed baking pan. Top with remaining cheese. Bake for 30 minutes or until set.