Stuffed Poblano Peppers

By KBJR News 1

August 28, 2012 Updated Aug 28, 2012 at 8:17 AM CST

Stuffed Poblano Peppers with Roasted Red Pepper Sauce:

Chipotle Rice:
1 c. Brown Rice
3 c. Water
Chipotle peppers, canned in adobo - 7 oz. can
1 tsp. Chili powder
1/2 c. Black beans, canned
1/2 c. Corn
1/2 oz. Cilantro, minced
1/2 oz. Lime juice
1/2 tsp. Salt
1/2 lb. Monterey Jack Cheese, shredded
2.5 lb. Poblano Peppers, roasted, split and seeded

Rice Preparation:
In a large pot combine water, chipotles, chili powder, and salt and blend together using a stick blender (or place in food processor and blend). Bring water to a simmer and cook rice approximately 15-20 minutes (if using converted rice) or until desired texture is reached. Drain cooked rice, and spread on a sheet pan to cool. When rice has cooled, combine rice with remaining ingredients and mix until incorporated, seasoning to taste. Stuff rice into prepared poblanos. Place in oven at about 350 degrees and cook until heated through. Top with roasted red pepper sauce (directions below).

Red pepper sauce:
7 oz. Roasted red peppers, canned
1 oz. Sour cream
1 oz. Tomato paste
Canned chipotles in adobo
1/8 tsp. Cayenne Pepper
1/2 tsp. Salt
1/2 tsp. Cumin

Sauce Preparation:
Combine red peppers, tomato paste, chipotles, and spices in a small sauce pot and put over medium heat. When ingredients are hot add sour cream and blend together.