Stuffed bell peppers are so last-century; but stuffed poblano chile peppers wake up your taste buds--and not in that unpleasant, fiery-hot way. (Look for them at Mexican markets and most well-stocked supermarkets.) Fresh dark green poblanos make an edible "container" that's thinner and more sophisticated than bell peppers. These are stuffed with zesty seasoned brown rice studded with tomatoes, onion, and shredded cooked chicken, all bound together with melted Cheddar. Yum. I served them with a salad made from well-rinsed canned black beans tossed with store-bought chunky salsa and fresh cilantro, but a green salad would work equally well. For dessert, coconut sorbet and homemade snickerdoodles.
Stuffed bell peppers are so last-century; but stuffed poblano chile peppers wake up your taste buds--and not in that unpleasant, fiery-hot way. (Look for them at Mexican markets and most well-stocked supermarkets.) Fresh dark green poblanos make an edible "container" that's thinner and more sophisticated than bell peppers. These are stuffed with zesty seasoned brown rice studded with tomatoes, onion, and shredded cooked chicken, all bound together with melted Cheddar. Yum. I served them with a salad made from well-rinsed canned black beans tossed with store-bought chunky salsa and fresh cilantro, but a green salad would work equally well. For dessert, coconut sorbet and homemade snickerdoodles.
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On February 8, 2011, 9:47 am peggy said:
p.s. FYI: In some markets, fresh poblano chile peppers are called pasilla peppers.
On March 5, 2009, 6:32 am peggy said:
Stuffed bell peppers are so last-century; but stuffed poblano chile peppers wake up your taste buds--and not in that unpleasant, fiery-hot way. (Look for them at Mexican markets and most well-stocked supermarkets.) Fresh dark green poblanos make an edible "container" that's thinner and more sophisticated than bell peppers. These are stuffed with zesty seasoned brown rice studded with tomatoes, onion, and shredded cooked chicken, all bound together with melted Cheddar. Yum. I served them with a salad made from well-rinsed canned black beans tossed with store-bought chunky salsa and fresh cilantro, but a green salad would work equally well. For dessert, coconut sorbet and homemade snickerdoodles.