Guest guest Posted August 18, 2006 Report Share Posted August 18, 2006 Rio Bravo Stuffed Poblanos 6 large poblano peppers cookingi oil 3 c cooked Lundberg Jasmine rice 2/3 c sour cream 1-1/2 c. shredded smoked gouda or cheddar cheese, divided 1 c frozen corn kernels, thawed 1/3 c chopped cilantro leaves plus additional for garnish salt and pepper to taste preheat oven to 400. Slilt ea. 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 and place on baking sheet. Combine rice, sour cream, 1 c cheese, corn and cilantro in a medium bowl. Season with salt and pepper Divide mixture to stuff ea. pepper. Sprinkle with remaining cheese. Bake in preheated oven 20-25 mins. until peppers are cris- tender and filling is heated through. Garnish with cilantro. Serves 6 Quote Link to comment Share on other sites More sharing options...
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