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

Ingredients:

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

Method:

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).

Enjoy!

Don't miss out!
Subscribe To Newsletter

MONTHLY EMAIL NEWSLETTER & FREE EBOOK!

Invalid email address
Give it a try. You can unsubscribe at any time.