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Superb Stuffers With Roasted Poblano Sauce Recipe

Ingredients

How to make it

  • Preheat oven to 375 and get about 4 qt. of water boiling
  • Cut the tops off of the peppers and remove seeds and spines
  • Put bell peppers in boiling water for 10 to 15 minutes or until soft. Meanwhile cook rice according to package directions, substituting 1 C. of the chicken stock for the 1 C. of water called for. Also while the rice and peppers are cooking( sorry I have a bad case of A.D.D.), melt 3 Tbsp of the butter in a medium skillet over medium heat , then add onion, 2 cloves garlic and jalapenos and cook for about 5 minutes.
  • Add the chicken, cumin, cooked rice, and just a lil bit of water ( maybe 2 or 3 Tbsp) to the skillet and stir until well blended. Stir in 1/2 C. of the cheese and remove from heat.
  • Stuff the peppers with the rice/chicken mixture. There is gonna be some extra stuffing so feel free to snack and use whoever you're sharing this meal with as a guinea pig, they'll thank ya. (Tip: I wrap the sides of the peppers tightly with aluminum foil because I tend to overstuff them and I don't like them to spill out.) Top the peppers with the remaining 1/4 C. cheese. Place your stuffed peppers in a small, deep casserole dish and cover with foil. Cook in oven for 20 minutes, then take foil off and cook for another 5-10 minutes or until cheese browns just a bit.
  • When you've got about 15 minutes cooking time left, melt the other 2 Tbsp of butter in the same skillet you cooked the chicken in. Add the remaining clove of garlic and cook for 1 minute. Next add the poblano and cook for about 3 minutes, then add your herbs, salt, pepper, and remaining 1 C. of chicken stock, simmering for about 5 minutes. Put the corn starch in a small bowl and add just enough of your sauce to form a slightly liquid paste. Stir your thickener into the sauce very well, then add the cream. Stir until all is well blended then let simmer on low heat until your bell peppers are done
  • Place a small amount of sauce in the middle of your plates, sit peppers on top of sauce, and pour as much of the rest of the sauce as you want on top of the peppers. Enjoy!
  • P.S. : These are pretty big servings so be warned.

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thebrawnyman Arlington, TX

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