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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 3 |
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Gives you your starch and veggie in one. Can be made spicy or mild. Ingredients:
poblano peppers - largest you can find (i only had 3) |
cold cooked rice ( i had about a cup) |
corn (i used frozen, but canned would work - just eyeball it for the ratio to rice you want) |
chopped onion (about 1/4 cup) |
minced garlic (use as much as you prefer) |
7 oz. can fire roasted green chiles (i use the hot ones, but you don't have to, there are mild) |
chopped fresh cilantro (i used about 1/4 cup or more) |
1/2 teaspoon cumin |
salt, if your rice isn't salted already |
grated mexican blend cheese, about 1 cup (half in rice/corn mixture, half on top) |
sour cream for topping (optional) |
the only thing i might do different next time is adding sour cream in the mixture or some salsa |
Directions:
1. Cut Poblanos in half lengthwise and carefully remove seeds and cut out stem
2. You can leave some seeds if you want more heat
3. In bowl, mix together rice, corn, onion, garlic, chiles, cilantro, cumin and half of the cheese
4. Place peppers on oven dish (I used broiler pan covered with foil - easier to clean)
5. Spoon mixture into each pepper - takes a little patience to get it in without spilling so much
6. Cram as much as you can into each pepper
7. Top with remaining cheese
8. Bake at 350 for approximately 45 minutes
9. If your rice isn't cold and your corn isn't frozen, you can lessen time in oven
10. I put my chicken in the oven at the same time after 15 minutes so they were done at same time, you could also grill chicken instead of bake, you'd just lose some of the sauce (and make a big mess on your grill)
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