Grilled Stuffed Poblanos

Total Time:
35 min
15 min
20 min

4 servings

  • 4 poblanos, roasted, seeded, skins removed
  • 2 tablespoons butter
  • 1 small onion, diced or 1/2 large onion
  • 1 small red bell pepper, diced
  • 1/4 cup pepita seeds
  • 1 small tomato, diced
  • 1 cup Yellow Cooked Rice, recipe follows
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons freshly chopped cilantro leaves
  • 1 cup shredded Monterey jack cheese
  • 1/2 cup sour cream
  • For Rice:
  • 2 cups water
  • Pinch salt
  • 1 cup yellow rice

On a preheated grill roast your poblanos for about 10 minutes or until the skins begin to blister and char. Place into a bowl and cover with plastic wrap for about 5 minutes. In a medium skillet add the butter and saute the onion and red bell pepper until soft for about 5 minutes. Once cooked place into a medium bowl. In the same cleaned skillet toast the pepita seeds for about 3 minutes. Place into bowl with onions, peppers, diced tomato, cooked rice, salt, pepper and cilantro. Mix well. Carefully remove skins from poblanos. With a paring knife or your fingernail (the poblano with be tender), make a slit in the poblano from bottom to top. Pull and discard the seeds and inner membranes, being careful not to tear the rest of the poblano. With a spoon stuff poblanos with rice mixture. Top with cheese. Cover a section of the grill with foil and place the poblanos back on the grill for about 5 to 10 minutes until cheese melts. Top with a dollop of sour cream.

For Rice:

Boil 2 cups salted water. Add rice, cover and lower heat. Cook for about 15 minutes. Fluff with fork when done.

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