Rio Bravo Rice-Stuffed Poblanos
Source of Recipe
Usarice.com
6 large poblano peppers
Cooking oil
3 cups cooked long grain rice
2/3 cup sour cream
1 1/2 cups shredded smoked Gouda or Cheddar cheese, divided
1 cup frozen corn kernels, thawed
1/3 cup chopped cilantro leaves plus additional for garnish
Salt and pepper to taste
Preheat oven to 400 degrees. Slit each pepper lengthwise so peppers can later be stuffed with rice filling, Carefully remove loose seeds and veins, keeping stem intact. Rub pepper generously with oil, place on baking sheet. Combine rice, sour cream, 1 cup cheese, corn and cilantro in a medium bowl. Season with salt and pepper. Divide mixture to stuff each pepper, sprinkle with remaining cheese. Bake in preheated oven 20-25 minutes, until peppers are crisp-tender and filling is heated through. Garnish with cilantro.
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