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Associate.com - Share Your Recipe!

Recipe Name: Brenda's Rice Stuffed Poblanos (corrected) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
4 Poblano peppers, or
Anaheims
3 Green onion, chopped
1/2 Onion, chopped
1/2 Cup(s) Cilantro, chopped
1/2 Red bell pepper, diced
1 Tomato, diced
3 Cloves garlic, minced
1/2 Jalepeno, smoked kind opt.
1/4 Cup(s) Jalepeno and jack cheese
shredded
1/8 Cup(s) Feta cheese, crumbled
1/4 Cup(s) Parmesan cheese, shredded
1 Cup(s) Leftover rice, any kind**
2 Tablespoon(s) Canola oil
Salt and pepper, to taste
Cooked pinto beans, optional
Diced mushrooms, optional
1/2 Cup(s) Salsa, any kind opt.
Sour cream, for garnish
opt.
Directions:
* I used some leftover, fairly plain, fried rice. White or brown
ricewould be fine too.Broil skins on poblano peppers (or Anaheim green
chilies). Peel. Open onone 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 layon top and the
edges will be closed over the rice mixture when ready tobake.)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 andsalsa, extras like jalepeno or whatever
you have in thefridge...improvise!Spoon filling onto the poblano
chilies. Fold sides of chilies over therice mixture as best you can.
Cover with tin foil and bake for about 40minutes at 375. Remove from
oven and garnish with small dollop of sourcream.This dish was fun to
make and tasted very good. The measures areaproximate. I used up the
leftovers in the fridge. YUM. Slices ofavocado, sour cream dollop,
sprinkle of paprika make dish attractive.Serves 4 as main dish.Format
by Glen Hosey's MC_Buster. Posted to MC-recipe 6/7/97Recipe by: Brenda
Adams Posted to MC-Recipe Digest V1 #638 by
Badams<adamsfmle@sprintmail.com> on Jun 08, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 347
Calories From Fat: 196
Total Fat: 22.4g
Cholesterol: 40.1mg
Sodium: 520.2mg
Potassium: 823.8mg
Carbohydrates: 26.5g
Fiber: 7.2g
Sugar: 6.9g
Protein: 13.1g


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