Thing 4 .... Stuffed Poblano Peppers

I've made stuffed bell peppers before but the other day I was browsing recipes and I found one for stuffed poblanos.  Trying new things and trying to be "good" helped but after reading the recipe I just had to give them a chance!  These were very easy to throw together.  I tried some of the filling before I put them all together and was pleased.  To me, these are way better than stuffed bell peppers.  The flavor of the poblano itself doesn't fight with the stuffing.  The poblano is also thinner, making it easier to slice through and eat together. The most exciting thing, though, was when hubby took his first bite and said "Mmm, wow!" and then told me several times how good they were and asked me to make them again.  The recipe made more than the two of us could eat and as soon as we finished dinner he jumped and reserved the two he would take for lunch tomorrow, packaged them up and tucked them away in the fridge.

Oh by the way, I tried VERY hard to follow the recipe as it was written so I could review that version of it.  I failed.  There were just little things that it needed, little things that would make it better, little things that would make it mine.  So, maybe I'm biased but I have to say it's remarkable.  I promise I tried.

Start by making some rice.  1 cup (raw) of any kind of rice you like cooked according to directions.  Then move on to halving 4 poblano peppers and removing the ribs and seeds (you may want to wear gloves.)  Then put them under the broiler, skin side up, for 7 minutes.

Carefully turn them over and broil for 7 more minutes and then remove them to a trivet until the stuffing is ready.

While your peppers are under the broiler, combine your veggies and seasonings and cook them until warm.

Once your rice is finished add it into the veggies and mix it all up.

Spoon the stuffing into the peppers, top with a little cheese (if you like) and broil until cheese is melted then just top it with cilantro and eat up!

Stuffed Poblano Peppers

4 poblano peppers

1 cup uncooked rice of choice (I used multi-grain rice)

1 1/2 cups salsa

1 15 ounce can black beans, drained and rinsed

1 1/2 cups frozen corn kernels

3 green onions, chopped

2 good sized toes of garlic

1 shallot

1 teaspoon chopped cilantro plus extra for garnish (cilantro haters may omit cilantro)

1 teaspoon cumin

1 teaspoon chili powder

salt and Tony Chachere's to taste

shredded cheese for garnish (vegans may omit cheese)

1. Cook 1 cup rice according to directions.
2. While rice cooks cut peppers in half and remove tops, seeds and ribs.  
3. Add a little olive oil to the bottom of a pyrex or corning ware dish and place the pepper halves skin side up.  Broil for 7 minutes then turn over and broil for 7 more minutes.
4. While peppers broil start the stuffing.  Add salsa, black beans, corn, the whites of green onions, garlic and shallot to a large skillet over medium heat.  Allow to cook until everything is warm then add tops of green onions, cilantro, cumin, chili powder, salt and Tony's.  If rice is not done, remove stuffing from heat.
5. Add cooked rice and mix well.
6. Spoon stuffing into broiled peppers.  Try not to burn yourself on the dish, it's a bad idea.  Top with a little bit of shredded cheese and then broil until cheese is melted (3 - 5 minutes).  When removed from oven top with a little chopped cilantro and serve to create happy eaters.

Enjoy!