Stuffed Poblano Peppers.

These are versatile and so delicious. I have stuffed mine with Mexican style rice and beans but the possibilities really are endless, you can fill them with ground beef, chicken, quinoa . Any filling will be delicious. I carefully deveined them, that is essential because the seeds and the whiter part of the veins are insanely spicy, I can eat very spicy food but this is too much for me. If you can not find poblano peppers , you can always use bell peppers .

Poblano peppers have a sweeter taste compared to bell peppers (without the seeds and the veins).

I basically broil them on low after prepping them until they look a bit charred. This softens the peppers and it takes less time to bake .

You can also prepare them and fill them ahead of time and then sprinkle with cheese and bake when you need to serve. This is also a great dinner to make if you have left over rice. Also are so impressive to look at! Winning at every round , these peppers ! What is not to love?

Ingredients:

• 8 Poblano Peppers

• 3 cups boiled Brown Rice or White Rice

• 1 can Black or Kidney Beans (rinsed and drained)

• 1 small Onion (finely chopped)

• 2 medium tomatoes(squeeze the juice out and chop finely)

• Juice of a lemon

• 2 teaspoons garlic powder

• 1 teaspoon cayenne pepper

• 1 teaspoon ground black pepper

• 1 tablespoon paprika

• 1 tablespoon ground cumin

• Salt too taste

• 2 cups Mexican Cheese blend or any shredded Cheese that may have

Note: Alternatively you can use 2 to 3 tablespoons of Taco Seasoning instead of the spices above.

Direction:

1. Prep the peppers by splitting halfway and scooping put the seeds and de-vein ( take the white part of the veins out with a sharp knife).Preheat the oven to Broil setting or 400 F and char the peppers on a parchment lined tray, until they begin to blister.Flip sides and repeat until they blister on the other side.Now allow them to cool so you can fill them.

2. In a mixing bowl , Mix rice, beans,onions , tomatoes ,lemon juice and all the spices.Adjust salt and spice if needed.Fill the peppers with the rice mixture,Sprinkle with cheese . And bake for at 350 F for 15 -20 minutes until golden brown and bubbling on top.I like using Sriracha Mayo and some times Sriracha sauce as an extra topping, that is an option.Enjoy.

Feedback is always loved.