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Рецепт Brenda's Rice Stuffed Poblanos (Corrected)
by Global Cookbook

Brenda's Rice Stuffed Poblanos (Corrected)
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  Порций: 4

Ингредиенты

  • 4 x Poblano peppers, (or possibly Anaheims)
  • 3 x Green onion, minced
  • 1/2 x Onion, minced
  • 1/2 c. Cilantro, minced
  • 1/2 x Red bell pepper, diced
  • 1 med Tomato, diced
  • 3 x Cloves garlic, chopped
  • 1/2 x Jalepeno, smoked kind, opt.
  • 1/4 c. Jalepeno and jack cheese, shredded
  • 1/8 c. Feta cheese, crumbled
  • 1/4 c. Parmesan cheese, shredded
  • 1 c. Leftover rice, any kind**
  • 2 Tbsp. Canola oil Salt and pepper, to taste Cooked pinto beans, optional Diced mushrooms, optional
  • 1/2 c. Salsa, any kind, opt. Lowfat sour cream, for garnish, opt.

Инструкции

  1. I used some leftover, fairly plain, fried rice. White or possibly brown rice would be fine too.
  2. Broil skins on poblano peppers (or possibly Anaheim green chilies). Peel. Open on one side and pull out seeds and any strings (can keep or possibly throw away stem).
  3. Throw away seeds, peel and strings.
  4. 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 mix when ready to bake.)
  5. Saute/fry 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 min.
  6. Remove mix from stove (turn off stove) and add in the cheeses and salsa, extras like jalepeno or possibly whatever you have in the fridge...improvise!
  7. Spoon filling onto the poblano chilies. Fold sides of chilies over the rice mix as best you can. Cover with tin foil and bake for about 40 min at 375. Remove from oven and garnish with small dollop of lowfat sour cream.
  8. 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, lowfat sour cream dollop, sprinkle of paprika make dish attractive.
  9. Serves 4 as main dish.