This is a great recipe to use up left over rice and veggies. And doesn't take very long! Plus is flipping delicious! Very easily adaptable depending on what you like.
I start by half-ing and deseeding 1-4 Poblano peppers (depending on how many people you are feeding). Usually 1 whole pepper per person.
Pre-heat oven to 350*
In a pan sauté onions and jalapeños (heat level is to taste). Then add in chipotle seasoning OR Chipotle sauce from a can, salt and chopped cilantro stems. Lastly add chopped mushrooms and the garlic, so it doesn't burn. Let that simmer a bit. Be sure not to over cook. Turn off before it's completely done.
Now the rice can be whatever you want, BUT I find a seasoned slightly more moist rice works best. Because it will be going in the oven and it helps it not get too dry. I made my rice the night before and I added a clove of garlic and adobo seasoning to the water that it cooked in. It comes out so tasty. Completely good on it's own.
Add your rice to the veggie mixture and combine. At this point I also add the cheese, now this is your choice. I think a Monterey Jack works great, but you can also do cheddar or cotija cheese (although I think that's better on top).
Drizzle olive oil on the peppers and a little salt. I start by putting a layer of shredded cheese at the bottom of the pepper. Now it's stuffing time! Load them up because it will reduce more in the oven.
Roast in the oven till the bottoms are charred and then add some more cheese on top. I made a quick crema with lime juice and a little milk and salt. Totally optional. Then some fresh cilantro as garnish.
Super tasty, full of flavour and really not that much work. Let me know if you try it! :)
**Also black beans would be a great addition too!!
Full ingredients below.
Ingredients | For one Pepper
- 1 Poblano Pepper
- Olive Oil
- 1/2 A Yellow Onion
- 4 Baby Bello Mushrooms
- 1 Jalapeño
- 1 Cup of Seasoned Rice
- Chipotle, Season or Sauce
- Cheese of Choice
- Sour Cream
Oven Directions - Cook for 20 minutes at 350*