Grilled Stuffed Poblanos

Name: Grilled Stuffed Poblanos
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 2 Tbsps butter; 2 Tbsps freshly chopped cilantro leaves; 237 milliliters shredded Monterey jack cheese; 1 small onion, diced or 1/2 large onion; 4 poblanos, roasted, seeded, skins removed; 1 small red bell pepper, diced; 237 milliliters yellow rice; 1 teaspoons salt; 1 pinch Pinch salt; 59 milliliters pepita seeds; 118 milliliters sour cream; 1 small tomato, diced; 473 milliliters water

Grilled Stuffed Poblanos might be just the side dish you are searching for. One portion of this dish contains around 15g of protein, 25g of fat, and a total of 482 calories. This gluten free and vegetarian recipe serves 4. Head to the store and pick up salt, monterey jack cheese, freshly cilantro leaves, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

On a preheated grill roast your poblanos for about 10 minutes or until the skins begin to blister and char.

Ingredients you will need

Poblano Pepper

Equipment you will use

Grill

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.

Ingredients you will need

Red Pepper

Butter

Onion

Seeds

Toast

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

Bowl

Place into bowl with onions, peppers, diced tomato, cooked rice, salt, pepper and cilantro.

Ingredients you will need

Cooked Rice

Cilantro

Peppers

Onion

Pepper

Tomato

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Sour Cream