Recipe - Brendas Rice Stuffed Poblanos (Corrected)

4 Poblano peppers, (or
Anaheims)
3 Green onion, chopped
One half Onion, chopped
One half cup Cilantro, chopped
One half Red bell pepper, minced
1 md Tomato, minced
3 Cloves garlic, minced
One half Jalepeno, smoked kind, opt.
One fourth cup Jalepeno and jack cheese,
shredded
1/8 cup Feta cheese, crumbled
One fourth cup Parmesan cheese, shredded
1 cup Leftover rice, any kind**
2 tablespoon Canola oil
Salt and pepper, to taste
Cooked pinto beans, optional
Diced mushrooms, optional
One half cup Salsa, any kind, opt.
Sour cream, for garnish,
opt.

** I used some leftover, fairly plain, fried rice. White or brown rice
would be fine too.

Broil skins on poblano peppers (or Anaheim green chilies). Peel. Open on
one side and pull out seeds and any strings (can keep or discard stem).
Discard seeds, peel and strings.

Spray a baking pan with Pam. Lay out each pepper. (The filling will lay on
top and the edges will be closed over the rice mixture when ready to bake.)

Saute garlic, onions, bell peppers in 2 tab of oil. When almost done, throw
in the cooked, leftover rice and the cilantro, beans, mushrooms, salt and
pepper. Stir to 2 3 minutes.

Remove mixture from stove (turn off stove) and add the cheeses and salsa,
extras like jalepeno or whatever you have in the fridge...improvise!

Spoon filling onto the poblano chilies. Fold sides of chilies over the rice
mixture as best you can. Cover with tin foil and bake for about 40 minutes
at 375. Remove from oven and garnish with small dollop of sour cream.

This dish was fun to make and tasted very good. The measures are
aproximate. I used up the leftovers in the fridge. YUM. Slices of avocado,
sour cream dollop, sprinkle of paprika make dish attractive.

Serves 4 as main dish.

Format by Glen Hosey's MC_Buster. Posted to MCrecipe 6/7/97

Recipe by: Brenda Adams Posted to MCRecipe Digest V1 #638 by Badams
adamsfmle@sprintmail.com on Jun 08, 1997