| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 poblanos, roasted, seeded, skins removed
- 2 tablespoons butter
- 1 small onion, diced or 1/2 large onion
- 1 small red bell pepper, diced
- 1/4 cup pepita seeds
- 1 small tomato, diced
- 1 cup Yellow Cooked Rice, recipe follows
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons freshly chopped cilantro leaves
- 1 cup shredded Monterey jack cheese
- 1/2 cup sour cream
- 2 cups water
- Pinch salt
- 1 cup yellow rice
Instructions
- On a preheated grill roast your poblanos for about 10 minutes or until the skins begin to blister and char. Place into a bowl and cover with plastic wrap for about 5 minutes. In a medium skillet add the butter and saute the onion and red bell pepper until soft for about 5 minutes. Once cooked place into a medium bowl. In the same cleaned skillet toast the pepita seeds for about 3 minutes. Place into bowl with onions, peppers, diced tomato, cooked rice, salt, pepper and cilantro. Mix well. Carefully remove skins from poblanos. With a paring knife or your fingernail (the poblano with be tender), make a slit in the poblano from bottom to top. Pull and discard the seeds and inner membranes, being careful not to tear the rest of the poblano. With a spoon stuff poblanos with rice mixture. Top with cheese. Cover a section of the grill with foil and place the poblanos back on the grill for about 5 to 10 minutes until cheese melts. Top with a dollop of sour cream.
- Boil 2 cups salted water. Add rice, cover and lower heat. Cook for about 15 minutes. Fluff with fork when done.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 468 |
| Total Fat | 26 g |
| Saturated Fat | 14 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 15 g |
| Cholesterol | 60 mg |
| Sodium | 548 mg |
Reviews
I added cheese to the rice mixture too. It makes a big difference
My family loved this receipt. We added some grilled pollo asado to the filling and could have used six peppers. The leftover filling is good by itself as well. Home run at our house!
Loved this ‘recipe” . . . I found that last night’s leftover Chinese takeout was a great substitute for making rice and veggies. I ADDED onion and garlic to a little olive oil in the pan..some leftover veggies and seafood and rice (from last night) and added chopped tomatiilo and chili flakes! Followed the rest of the recipe and YUMMIE!!! we loved it! Enjoy!
These were wonderful. The only change I made was to use a little of the grated cheese mixed with the yellow rice. It helped hold the stuffing together and made it very tasty! My guests raved about them.
These were so yummy. I kind of removed the top of the peppers, which made them totally break apart, so I put on a cookie sheet and layered the rice with the cheese on them and put on grill to reheat. I added some fresh garlic with the onions, i put garlic in everything!! also crushed the pepita seeds, which I won’t do again, could hardly taste them but knew they were in there…. excellent….
After I saw the show last Saturday, I knew I had to make it for Sunday dinner. Unfortunately, the recipe was not available on the website. I went ahead and made it anyway, hoping that I remembered all the ingredients. After finally seeing the recipe, it looks like I only forgot the cilantro. The modifications I made was some added roasted chicken (since it was an entree), 1 tsp of hot pepper paste for added heat while the onions and peppers were cooking, and I put in some shredded cheese into the pepper before I filled them with the rice and chicken mixture(I love cheese!). I’m in Texas where most of the tomatoes are now recalled. I believe I got the last tomatoes on the vine that Kroger had in the store. The meal was a hit. They were delicious. I plan on making them again very soon.