Stuffed Chiles

This is my healthier take on chiles rellenos.  Rather than battering and deep frying, I treated these more like Mexican stuffed peppers.  The result was a satisfying, vegetarian dinner!

Serves 2


2 large poblano peppers, halved and seeded
1/2 brown rice
1 cup vegetable or chicken stock
1/2 sweet onion, diced
1/4 cup raisins
1 clove garlic, smashed and diced
1 Tbsp cumin
2 tsp olive oil
1 cup cheese (I mixed sharp cheddar and cotija)
chopped cilantro
salt to taste


1. Preheat the oven to 400.
2. Heat olive oil in a small to medium sauce pan.  Add the onions and saute until softened (about 5 minutes).
3.  Add the raisins and garlic.  Cook for about a minute.
4.  Add the rice and the cumin and toast for a few minutes, stirring regularly.
5.  Add the stock.  Stir and bring to a boil.  Cover and reduce to a simmer.  Continue to cook until the rice is cooked through and the liquid is all absorbed (about 20 minutes).
6.  Stir in the cilantro and fluff the rice with a fork. 
7.  Fill the chiles with the rice mixture.  Top with cheese.  Bake until the peppers are soft and the cheese is melted and bubbling (about 20 minutes).


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