Last week, we got three poblano peppers in our CSA share. I had never come across a poblano pepper before, but I knew from my experience with their cousins (bell and jalapeno peppers) that the best thing to do with a pepper is stuff it.
- 3 poblano peppers
- 1 package Spanish rice (I used Knorr Fiesta Sides Spanish Rice)
- 1/4 cup salsa
- 2 green onions, chopped
- 2 ounces of Monterey jack cheese, cut into 6 thin slices
- a few cilantro sprigs, chopped
Prepare rice according to package directions. (You will only need half of the rice filling to stuff the peppers. You can eat the leftover rice as a side dish or use it to stuff additional peppers.)
Meanwhile, cut the tops off peppers and reserve. Slice the peppers lengthwise and remove the seeds. Place the pepper halves on a foil-baking sheet, skin side down. Broil pepper halves for 5 minutes.
Preheat oven to 400 degrees Fahrenheit. Chop reserved pepper tops. Stir green onions, salsa, and chopped peppers into prepared Spanish rice.
Spoon rice mixture into the pepper halves and top each with a slice of cheese.
Bake peppers for 15 minutes. Sprinkle with cilantro and enjoy!