Creamy Rice Recipe With Cheese Recipe For Stuffed

STUFFED CREAM CHEESE MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
• Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
• Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

CREAMY CHEESE RICE

Steps:

• In a small saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; stir in cheese and parsley if desired. Cover and let stand for 2 minutes or until cheese is melted. Stir until blended.

CORNISH HENS WITH GARLIC CREAM CHEESE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line the inside of a roasting pan with aluminum foil.
• Place hens, breast-side up, in the prepared roasting pan.
• Mix 1 tablespoon garlic and herb seasoning with 1 package cream cheese in a bowl. Stuff cream cheese mixture in 1 hen. Repeat with 1 tablespoon garlic and herb seasoning and remaining 1 package cream cheese; stuff the second hen.
• Brush hens with melted butter; sprinkle with remaining 1 tablespoon garlic and herb seasoning. Season with salt. Cover hens with aluminum foil.
• Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

VEGETARIAN STUFFED PEPPERS RECIPE

Steps:

• Preheat the oven to 400 degrees F. Spray a 9 X 13 inch baking dish with nonstick cooking spray. Cut the bell peppers in half from top to bottom. Remove the seeds and lay them in the baking dish, cut side up.
• Place a medium stock pot over medium heat. Add the butter, onions and garlic. Sauté the onions for 2-3 minutes. Then stir in the rice, 3 cups broth, Old El Paso Green Chiles, salt, and smoked paprika. Cover the pot and bring to a boil. Allow the rice to cook for 15-20 minutes covered, until steam holes are evident on the surface and the broth has absorbed.
• Stir the small broccoli florets, low fat cream cheese, 1 1/2 cups shredded cheddar, and remaining 1/2 cup broth into the rice. Stir until the cream cheese melts into the mixture.
• Spoon the rice mixture into the bell peppers. Bake for 15 minutes. Then top the peppers with the remaining shredded cheddar and place back in the oven for 5 minutes. Serve warm.

GREEK CREAM CHEESE-STUFFED CHICKEN

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cut each chicken breast from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
• Mix cream cheese, feta cheese, tomato, olives, onion, and spinach together in a large bowl. Spoon cheese mixture onto 1 side of each opened chicken breast. Fold each chicken breast closed and place on a piece of aluminum foil.
• Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SOOTHING CREAMY RICE

Steps:

• In a medium size saucepan combine rice with broth and bring the liquid to a boil over medium heat. Cover and simmer until the rice is almost tender, about 15 minutes. Stir in the peas and simmer, covered 5 minutes longer. At this point you can serve half to the kids, garnished with some cheese. If you are making this for adult tastes only stir in Worcestershire, cayenne and grated cheese. Remove the pan from the heat and continue to stir until the cheese is entirely melted. Season to taste with salt and pepper and serve immediately before the dish gets gummy.
• To reheat leftovers and change the flavor a bit, layer the rice in a baking dish and top with some tomato sauce. Cover and reheat in a microwave or regular oven until very hot.

CHEESY RICE STUFFED JALAPENO POPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Prepare rice according to package directions. Allow to cool slightly.
• Mix rice, cream cheese, shredded cheese, taco seasoning, and cilantro together in a bowl. Combine thoroughly.
• Fill each jalapeno half with about a teaspoon of rice mixture, depending on size of jalapeno. Arrange filled jalapeno halves on prepared baking sheet.
• Mix panko bread crumbs and melted butter together in a small bowl. Top filled jalapenos with crumb mixture.
• Bake poppers in preheated oven until lightly golden on top, about 15 to 20 minutes.

VEGETARIAN RICE AND CHEDDAR STUFFED PEPPERS

Steps:

• Gather the ingredients.
• Cut the peppers in half lengthwise. Remove the seeds and membranes while keeping the peppers and stems intact.
• Place the peppers in a large saucepan of salted water .
• Bring to a boil and cook for about 5 to 10 minutes, or until just tender.
• Drain and reserve the cooking liquid.
• In a medium saucepan, combine the rice with 1 1/2 cups of the water and 1/2 teaspoon of kosher salt.
• Place the saucepan over medium-high heat and bring to a boil.
• Reduce the heat to low, cover the pan, and simmer for about 15 to 19 minutes, or until the rice is tender.
• Remove the rice from the heat and let it stand for 5 minutes without removing the cover.
• Fluff with a fork.
• Heat the butter in a skillet over medium-low heat.
• Add the onion and cook until softened and translucent.
• Add the remaining 3/4 cup of water and the cheddar cheese.
• Stir until smooth and well blended.
• Remove from the heat and add the rice. Season to taste with salt and pepper.
• Add the chopped parsley and stir to blend.
• Pour about 1 1/2 cups of the liquid from cooking the peppers into a deep skillet or saute pan. Place a rack in the pan and bring the liquid to a simmer.
• Fill each of the pepper halves with the rice mixture.
• Arrange the filled peppers on the rack.
• Cover the pan and simmer the peppers for about 15 minutes.