i love anything stuffed.
really, i do. chicken, turkey, zucchini, mushrooms. all, i stuffed. but my favorite, my ultimate favorite, stuffed peppers.
i adore them every which way. i bite into them like apples. i cut off the top and pour vinaigrette in and eat them standing over the sink enjoying every messy bite. i bake them and savor the textures, the sweetness, mmm, how can you not like them.
when i came across poblano peppers at this farm stand i dreamt of cheese…rice…salsa. i could not wait to get home. i couldn’t wait till the last birthday party to start chopping, tossing and baking. i couldn’t wait till the clock stuck 8 and there was peace and quiet. a moment to sit, savor and enjoy a good and simple meal made from one of my favorites, the pepper.
stuffed poblano peppers
- 1 cup of uncooked rice
- 1 vadila onion chopped
- 3 cloves garlic minced
- 2 links of chorizo chopped
- 1 jalapeño pepper chopped
- 1 large tomato chopped
- handful of chopped parsley
- 1 cup cheese (i used sargento 4 cheese mexican)
- 4-5 poblano peppers (depends how much you stuff into them, you can even stretch it and get 6 stuffed)
- cook rice according to package directions.
- to a skillet add 1 tbl canola oil, onion garlic and chorizo. sauté for 2 minutes, add jalapeño and parsley, continue cooking until chorizo is cooked an onion is translucent, about 5 minutes.
- mix cooked rice into skillet and add chopped tomato and cheese, mix.
- cut stem off pepper, clean and stuff.
- to a baking dish add 1 cup of salsa (or enough to cover the bottom of dish) add stuffed peppers. cover with foil and bake for 20-30 minutes at 350 or until pepper is soft.
- take off the foil and up the temp to 450 for 5 minutes.
- sit back, breathe and dig in.