Rio Bravo Rice Stuffed Poblanos Food

RIO BRAVO RICE-STUFFED POBLANOS RECIPE

Steps:

• Preheat oven to 400 ° F
• Slit each pepper lengthwise. Microwave on HIGH 3-5 minutes, or until just softened. Carefully remove loose seeds and veins, leaving stem intact. Rub peppers generously with oil and 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 among the peppers; sprinkle with remaining cheese.
• Bake in preheated oven 20 to 25 minutes, until peppers are crisp-tender and filling is heated through. Garnish with cilantro.

RIO BRAVO RICE-STUFFED POBLANOS

Steps:

• 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 and place on baking sheet; set aside.
• 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 to 25 minutes, until peppers are crisp-tender and filling is heated through. Garnish with cilantro.
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QUINOA STUFFED POBLANOS

Steps:

• Preheat oven to 350 degrees. Grease bottom of a casserole dish.
• In a large pan heat oil.
• Saute celery,shallots, mushrooms, garlic for 5 minutes. Add tomatoes and dried spices cook 3 minutes. Add remaining ingredients except for the shredded cheese and chili`s. Taste and season with salt and pepper to your likings.
• Fill chili`s distributing the filling among the halves and place cut side up in the prepared casserole.
• Sprinkle with cheese.
• Bake 15-20 minutes.

VEGETARIAN STUFFED POBLANOS

Steps:

• Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
• In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
• Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
• Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.
• Plate the stuffed poblanos, sprinkle with crushed tortilla chips and top with sauce.