Because I have corporate cooking events every day, and tests recipes, and tests cookbooks, my husband Brian exposed to a lot of food. Good food, I must say. And sometimes outstanding food. This southwestern dish is just incredible. The recipe, as presented below, fashions a side dish of substance. Or, you can serve a double portion, or add some protein: sausage, shrimp, crab or chicken. Then you’ve got a superior main course. Simply add a side of cold fruit salsa or salad with sharp dressing to complete a serious meal.

It’s that versatility, the option to add other ingredients, that makes this recipe so interesting. You can generate a range of meals here, each delicious but with no sense of repetitiveness.

If you have never had a stuffed pepper, then this is a terrific start. Yes, this recipe has more than a few ingredients. The resulting dish has a rich, deep flavor that is immediately satisfying. That satisfaction is based on the complexity of blending all these flavors. You won’t dismiss this pepper after a few bites. You will savor each one.

Poblano Peppers Stuffed with Rice

Yield: 6 servings

Ingredients:

• 1 tablespoon vegetable oil
• ½ red pepper, diced
• ½ yellow pepper, diced
• 1 jalapeño, minced
• 1 red onion, diced
• 2 tablespoon garlic, minced
• 1 cup short-grain rice
• 1 cup vegetable stock
• ½ cup white wine
• ½ cup water
• 4 large, fresh poblano chilies
• ½ cup black beans
• ½ cup corn kernels
• ¾ cup Cheddar cheese, shredded
• ¾ cup Monterey Jack cheese, shredded

 
Preparation:

In a medium saucepan, over medium heat; add peppers, jalapeños, onions, and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.

Preheat oven to 400°F.

Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top of chili off and remove ribs and seeds.

When rice is finished cooking, fluff with fork and stir in black bean if using. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from the oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.

To serve as a main dish, add a combination of chorizo, shrimp, crab, and/or chicken.

Source: Adapted from The Food Network