Grilled Stuffed Poblanos
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 468
- Total Fat
- 26
- Saturated Fat
- 14
- Carbohydrates
- 44
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 15
- Cholesterol
- 60
- Sodium
- 548
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
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
Yellow Cooked Rice:
2 cups water
Pinch salt
1 cup yellow rice
Directions
- 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.
Yellow Cooked Rice:
- Boil 2 cups salted water. Add rice, cover and lower heat. Cook for about 15 minutes. Fluff with fork when done.