Queso Stuffed Poblanos
Ingredients
The sauce
-
1
28-ounce can
diced tomatoes
-
½
medium
red onion, chopped
-
1
handful
cilantro
-
1
medium
jalapeño pepper
-
1
cup
water
-
1 ½
teaspoons
salt
The filling
-
2
tablespoons
butter
-
8
ounces
fresh mushrooms
-
8
ounces
fresh spinach
-
5
medium
poblano peppers
-
1
cup
uncooked white rice
-
1 ½
cups
shredded queso melt cheese
-
2–3
tablespoons
flaxmeal (optional)
Instructions
- Preheat the oven to 400°F.
- In a food processor, puree the sauce ingredients until mostly smooth and set aside.
- Melt butter in a skillet over medium-high heat, add onions and mushrooms, and sauté until soft.
- Add spinach and sauté until wilted, then add rice and stir to coat.
- Pour in 2 cups of the sauce, stir, and simmer until rice is cooked, about 20 minutes.
- Stir in 1 cup of cheese and adjust consistency with flaxmeal if needed.
- Cut poblanos in half, remove seeds, and fill each half with the rice mixture, topping with remaining cheese.
- Bake for 15-20 minutes until poblanos are softened and cheese is melted.
Nutrition Facts (estimated)
Servings
5
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
800mg
Cholesterol
30mg
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