A new treat from the grill; rice and cheese-filled chiles.

Stuffed Chiles with Yellow Rice

3/4 cup uncooked rice
1/8 teaspoon ground turmeric
8 Anaheim chile peppers
3/4 cup chopped roma tomatoes
1/4 cup chopped green onion
1/2 cup (2 ounces) Monterey Jack cheese, finely shredded
1/2 teaspoon salt
Fresh cilantro leaves, if desired

1. Heat gas grill to medium or charcoal grill until coals are ash white.
2. Meanwhile, cook rice with turmeric according to package directions. Drain.
3. Leaving stems intact, cut a slit lengthwise 1/2 inch from stem to tip of each pepper. Carefully remove seeds and membranes.
4. Combine cooked rice, tomatoes, green onions and cheese in large bowl; mix well. Spoon about 1/2 cup rice mixture into each pepper.
5. Place peppers on grill. Cover; grill until peppers are heated through and cheese is melted (8 to 10 minutes). Garnish with cilantro leaves, if desired.

Makes 4 servings.