Grilled Bell Peppers Version 2

• 3 medium bell peppers (or 4 small or medium bell peppers)
• 1 (11 ounce) box long grain and wild rice blend, prepared (I prefer Zatarain's brand)
• 12 cup monterey jack pepper cheese
• 12 cup cheddar cheese

1. Preheat grill to medium high, or oven to 400.
2. In a large pot, boil enough water to cover half a bell pepper.
3. Meanwhile, half bell peppers and remove seeds.
4. If peppers do not sit flat, shave off a little skin from the bottom (be careful not to create a hole.
5. ).
6. Submerge peppers into boiling water, and allow to cook for about 3 minutes.
7. Remove to a paper towel to dry.
8. They should only be partially cooked.
9. In a bowl, combine rice, pepper jack cheese, and half of the cheddar cheese.
10. Fill peppers with rice mixture.
11. Top with remaining cheddar cheese.
12. Cook for 5-10 minutes or when peppers are slightly charred and cheese is melted.

bell peppers, long grain, pepper cheese, cheddar cheese

Taken from www.food.com/recipe/grilled-bell-peppers-version-2-371505 (may not work)