8 Anaheim peppers, divided
2 Tbsp. butter
1/2 cup chopped green onions
1 (15-oz.) can stewed tomatoes, drained
1/2 tsp. salt
1 (15.5 oz.) can whole kernel corn, drained
1-1/2 cups (6-oz.) shredded cheddar cheese
Garnish: Chopped green onions
Preheat the oven to Broil:
Remove and discard seeds and membranes from 2 peppers. Chop peppers. (wear vinyl gloved to avoid burning from peppers.)
Broil remaining 6 peppers on an non-stick foiled lined baking sheet 5" from the heat 2-3 minutes on each side or until peppers look blistered. Place peppers in a zip-top large freezer bag, seal and let stand 10 minutes. Cut peppers lengthwise down 1 side, leaving the other side intact, remove and discard seeds and membranes. Keep peppers warm.
Melt butter in a large skillet over medium heat. Add green onions, and sauté 1minute ( Do not brown.) Stir in chopped peppers, tomatoes and 1/2 tsp. salt, cook 4 - 5 minutes or until tender. Add corn and cook, stirring occasionally, 6 minutes.
Remove from heat. Stir in cheese until melted. Spoon mixture evenly into cavity of each broiled pepper. Garnish with chopped green onions.
WATCH OUT THIS IS REALLY HOT!!! OUCH.
Makes 4 - 6 servings