Many are familiar with your traditional stuffed bell pepper, which can be very tasty but I wanted to kick it up a notch, a spicy notch that is! Check out my recipe for a Mexican inspired stuffed pepper that will bring heat to your dinner table.
Stuffed Poblano Peppers
2 tbl taco seasoning
2 cups cooked rice (cooking instructions depend on type of rice)
8 Poblano peppers 3-4" in length
1/2 cup of water
1 can black beans
2 cups shredded cheddar cheese divided (1 cup + 1 cup)
1/4 cup chopped pickled jalapeños
2 cups mole, salasa verde or salsa roja
> Preheat oven to 375 degrees
> For the Rice: add taco seasoning to the amount of water needed for 1 cup of dried rice, this will yield 2 cups of cooked rice when finished, water amounts and cooking times very depending on what type of rice your prefer, remove from heat when finished
> Holding the Poblano pepper upright, cut out the stem creating a hole 1-1 1/2" wide and remove the membrane and seeds, do this to all peppers
> Add the 1/2 cup water to the bottom of a dutch oven or high sided pan and arrange all the peppers with the holes facing up, the tighter the fit the better so that they do not fall during cooking. If the pan is bigger than the peppers, use aluminum to fill in the gap.
> Wash off the black beans and add to the cooked rice along with 1 cup of cheddar cheese, stir together until combined
> Evenly divide the filling amongst the peppers, cover with lid or aluminum foil and cook for 30 minutes
> Remove the peppers from the oven and take off the covering. Pour over your choice of sauce, coating each pepper and top off with the remaining cup of cheddar cheese. Bake for an additional 10 minutes or until the cheese is melted and the sauce starts to bubble.
> Serve alone, sliced up on a tortilla or as a side