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Name: Brendas Rice Stuffed Poblanos (Corrected)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Sour cream for garnish; 1/2 Onion chopped; 1 md Tomato diced; 3 Green onion chopped; 3 Garlic minced; mushrooms Diced, optional; 1/8 c Feta cheese crumbled; 4 Poblano peppers (or; pinto beans Cooked, optional; 1/2 c Cilantro chopped; 1/2 Red bell pepper diced; 1/2 Jalepeno pepper, smoked optional; 1/2 c Salsa any kind, optional; 1/4 c jack cheese with jalapeno; 1/4 c Parmesan cheese shredded; 1 c rice Leftover, any kind **; 2 tb Canola oil; Salt and pepper to taste

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INGREDIENTS

Sour cream ; for garnish
1/2 Onion ; chopped
1 md Tomato ; diced
3 Green onion ; chopped
3 Garlic ; minced
mushrooms ; Diced, optional
1/8 c Feta cheese ; crumbled
4 Poblano peppers ; (or
pinto beans ; Cooked, optional
1/2 c Cilantro ; chopped
1/2 Red bell pepper ; diced
1/2 Jalepeno pepper, smoked ; optional
1/2 c Salsa ; any kind, optional
1/4 c jack cheese ; with jalapeno
1/4 c Parmesan cheese ; shredded
1 c rice ; Leftover, any kind **
2 tb Canola oil
Salt and pepper ; to taste

Servings

INSTRUCTIONS

** I used some leftover, fairly plain, fried rice. White or brown rice would be fine too. Broil skins on poblano peppers (or Anaheim green chilies). Peel. Open on one side and pull out seeds and any strings (can keep or discard stem). Discard seeds, peel and strings. Spray a baking pan with Pam. Lay out each pepper. (The filling will lay on top and the edges will be closed over the rice mixture when ready to bake.) Saute garlic, onions, bell peppers in 2 tab of oil. When almost done, throw in the cooked, leftover rice and the cilantro, beans, mushrooms, salt and pepper. Stir to 2 - 3 minutes. Remove mixture from stove (turn off stove) and add the cheeses and salsa, extras like jalepeno or whatever you have in the fridge...improvise! Spoon filling onto the poblano chilies. Fold sides of chilies over the rice mixture as best you can. Cover with tin foil and bake for about 40 minutes at 375. Remove from oven and garnish with small dollop of sour cream. This dish was fun to make and tasted very good. The measures are aproximate. I used up the leftovers in the fridge. YUM. Slices of avocado, sour cream dollop, sprinkle of paprika make dish attractive. Serves 4 as main dish. Format by Glen Hoseys MC_Buster. Posted to MC-recipe 6/7/97 Recipe by: Brenda Adams Posted to MC-Recipe Digest V1 #638 by Badams on Jun 08, 1997

NOTES

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Brendas Rice Stuffed Poblanos (Corrected)

Sour cream for garnish
1/2 Onion chopped
1 md Tomato diced
3 Green onion chopped
3 Garlic minced
 mushrooms Diced, optional
1/8 c Feta cheese crumbled
4 Poblano peppers (or
 pinto beans Cooked, optional
1/2 c Cilantro chopped
1/2 Red bell pepper diced
1/2 Jalepeno pepper, smoked optional
1/2 c Salsa any kind, optional
1/4 c jack cheese with jalapeno
1/4 c Parmesan cheese shredded
1 c rice Leftover, any kind **
2 tb Canola oil
 Salt and pepper to taste

** I used some leftover, fairly plain, fried rice. White or brown rice  would be fine too.    Broil skins on poblano peppers (or Anaheim green chilies). Peel. Open on  one side and pull out seeds and any strings (can keep or discard stem).  Discard seeds, peel and strings.    Spray a baking pan with Pam. Lay out each pepper. (The filling will lay on  top and the edges will be closed over the rice mixture when ready to bake.)    Saute garlic, onions, bell peppers in 2 tab of oil. When almost done, throw  in the cooked, leftover rice and the cilantro, beans, mushrooms, salt and  pepper. Stir to 2 - 3 minutes.    Remove mixture from stove (turn off stove) and add the cheeses and salsa,  extras like jalepeno or whatever you have in the fridge...improvise!    Spoon filling onto the poblano chilies. Fold sides of chilies over the rice  mixture as best you can. Cover with tin foil and bake for about 40 minutes  at 375. Remove from oven and garnish with small dollop of sour cream.    This dish was fun to make and tasted very good. The measures are  aproximate. I used up the leftovers in the fridge. YUM. Slices of avocado,  sour cream dollop, sprinkle of paprika make dish attractive.    Serves 4 as main dish.    Format by Glen Hoseys MC_Buster. Posted to MC-recipe 6/7/97    Recipe by: Brenda Adams Posted to MC-Recipe Digest V1 #638 by Badams  <adamsfmle@sprintmail.com> on Jun 08, 1997

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Nutrition

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Serving Size: 1 Serving (247g)
Recipe Makes: 4

Calories: 342
Calories from Fat: 105 (31%)

Amt Per Serving		% DV

	Total Fat 11.7g	16 %
	Saturated Fat 3.3g	16 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 2.4g
Cholesterol 13.1mg		4 %
Sodium 365.3mg		13 %
Potassium 543.4mg		14 %
Total Carbohydrate 51.4g		15 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 47g
Protein 9.2g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 342

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