Poblanos California

[mamster]

Poblanos California

This is a variation on a family casserole recipe, made respectable by its conversion into stuffing.

• 2 T vegetable oil
  
• 1 green pepper, diced
  
• 1 medium yellow onion, diced
  
• 1 tsp chili powder
  
• 1/2 tsp cayenne or 2 serrano chiles, sliced
  
• 28 oz can diced tomatoes, including juice
  
• Two 14.5 oz cans kidney beans, drained and rinsed
  
• 1/2 c Minute Rice
  
• 2 c shredded sharp cheddar
  
• 4 large poblano chi
  

1. Preheat oven to 350 F.

2. In a large skillet over medium heat, heat the oil and saute the green pepper, onion, chili powder, and cayenne (or serranos) until onions are translucent, about 6-8 minutes. Add the tomatoes, beans, and rice; salt to taste; and stir well. Remove from heat.

3. Meanwhile, put the whole poblanos on a cookie sheet and place under the broiler for about six minutes, turning once, until skin is puffy and charred. Place the charred peppers into a bowl and cover with plastic wrap. Let sit for at least ten minutes.

4. With your hands, skin the peppers. The skin should slide right off; if it doesn't, just do your best and roast the peppers longer next time. Using a sharp knife, cut a slit on one side parallel to the length of each pepper. Carefully reach in and remove the stem and seeds. Unless you're a lot more coordinated than I am, you'll need to reach around and fish out some of the seeds.

5. Stuff the vegetable mixture into the peppers (get as much in there as you can, but you'll probably have some left over). Place them on the cookie sheet and top with the cheese. Bake 20-25 minutes or until cheese starts to brown.

Keywords: The Daily Gullet

( RG496 )