Stuffed Poblano Chiles

We were shopping at our favorite store the other day (Mom's Organic Market) and were about finished when I realized I forgot something from the produce section. I left my fiancé in the frozen food aisle while I ran back to get it. When I returned to the frozen foods, he was enamored with a frozen meal of stuffed chiles. We investigated the package and decided there were waaaay too many ingredients listed for our comfort level, so we decided to make our own. I ran back to the produce and evaluated the big peppers available for stuffing... I found some delicious looking poblano peppers and thought they would work perfectly!

I decided to stuff the poblanos with vegan pepper jack cheese, corn, onions and cilantro. Then we made a tomato brown rice to accompany the peppers. The meal turned out so good that we can't wait to make it again!

Stuffed Poblanos

Serves: 2

Cooking Time: 30-40 minutes

Ingredients

1 cup of brown rice, soaked for at least 15 minutes and drained

1 can of diced tomatoes with chiles (or fresh tomatoes and chiles if they are in season)

4 poblano peppers, tops cut off and seeds removed

1 small onion, diced

3/4 cup cheese (we used vegan pepper jack)

1 cup of corn (frozen or fresh), thawed if using frozen

2 TB cilantro, chopped

Directions

1. Pre-heat oven to 375 degrees
2. Cook brown rice according to package directions or in a rice cooker. Once done, add can of tomatoes and stir to combine.
3. Put poblano peppers and tops on a small sheet pan and into the oven for about 15 minutes or until soft and beginning to brown. Remove from oven and let cool.
4. While rice is cooking and peppers are in the oven, sauté onion in small skillet over medium-high heat for about 15 minutes, or until slightly brown and translucent. If the onion starts to stick, add 1 TB of water at a time.
5. Combine cheese, corn and cilantro in a small bowl. Add cooked onions to the bowl and stir. This is your filling.
6. Once peppers are cool enough to handle, stuff each one with 1/4 of the filling. Carefully lay peppers back onto sheet pan and put back in the oven for about 15-20 minutes, or until filling is gooey and hot.
7. To serve: Put rice mixture onto plate and top with 2 stuffed poblanos. Enjoy!