Griddled stuffed poblanos

  • Preparation Time15 mins
  • Cooking Time20 mins
  • DifficultyEasy
450ml water
Pinch salt
225g yellow rice
4 poblano chillies, roasted, seeded, skins removed
30g butter
1 small onion, diced, or 1/2 large onion
1 small red pepper, diced
56g pumpkin seeds (pepitas)
1 small tomato, diced
1/2 tsp salt
1/4 tsp black pepper
2 tbsps freshly chopped coriander leaves
225g shredded Monterey Jack cheese
110g sour cream
1) Boil the 450ml of water with a pinch of salt. Add the rice, cover and lower the heat. Cook for about 15 minutes. Fluff with a fork when done.

2) On a preheated griddle, roast your poblano chillies for about 10 minutes or until the skins begin to blister and char. Place into a bowl and cover with cling film for about 5 minutes.

3) In a medium skillet, add the butter and saute the onion and red pepper until soft, about 5 minutes. Once cooked, place into a medium bowl.

4) In the same cleaned skillet, toast the pepitas for about 3 minutes. Place into a bowl with the onions, peppers, diced tomato, cooked rice, salt, pepper and coriander. Mix well.

5) Carefully remove the skins from the poblanos. With a paring knife or your fingernail (the poblano will be tender), make a slit in the poblano from bottom to top. Remove and discard the seeds and inner membranes, being careful not to tear the rest of the poblano.

6) With a spoon, stuff the poblanos with the rice mixture. Top with cheese. Cover a section of the griddle with foil and place the poblanos back on the griddle for about 5 to 10 minutes until the cheese melts.

Top with a dollop of sour cream.

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