March 4, 2010

Stuffed Poblanos, Mexican Rice & Roasted Red Pepper Sauce: goodeats

This meal deserves the "I wanna eat this every day of my life" goodeats award.  It's REALLY good and easy to make, although it does take some time (we started cooking at 7:30 and didn't eat till about half past 9).  Just like the stuffed portobellos,  the poblanos can be stuffed with just about anything you like.  Here is the version we made for dinner the other night.

Stuffed Poblanos
-4 well sized  poblano peppers
-cooked chicken, chopped
(we seasoned ours with s&p, cumin and chili powder)
-1 can of black beans, rinsed
-1/2 an onion, diced
-few cloves of garlic, minced
-cilantro, chopped
-Mexican blend cheese (cojita if you've got some)
-fresh lime juice

1) heat oven to 400 degrees. Combine EVOO, beans and garlic in a pot and begin to cook down on low heat.  The beans should start to cook down a bit getting soft, feel free to mash it up a bit with a fork.  Add in chicken, onions and cilantro and heat through for a few more minutes.  Set aside
2) To prepare the peppers for stuffing, cut a cross down the belly of the pepper.  Empty out seeds with your hands and give the peppers a rinse.  Keep the stems on for presentation :)
3) Stuff the peppers with a small spoon with the bean/chicken mixture.  Place in a casserole dish or on a cookie sheet lined with foil and bake for about 40 minutes.  During the last 5-10 minutes of baking, top peppers with cheese.

Mexican Rice
adapted from
-2 cups of long grain white rice
-3 cups of chicken stock
-1 cup of chopped tomatoes (about 2 roma tomatoes)
-half an onion chopped
-1-2 jalapeno peppers, chopped
-garlic, minced
-juice of 1 lime
-about 2 tsp of cumin
1) in a large sauce pan, saute the rice in some EVOO until the ends are golden brown (about 4 minutes).  Mix in the garlic, jalepenos and onions.  Cook for another 2 minutes.  Pour in chicken stock and bring to a boil.
2) as soon as the stock boils, reduce heat and simmer until rice is cooked
3) fluff rice with a fork and add in lime juice, cumin, s&p (don't be shy with the s&p, you will need a hefty amount to bring out the flavors).  Before serving, stir in cilantro.

So the peppers and rice were delicious, but what brought this meal to award worthy status was the Roasted Red Pepper sauce Tom whipped up in his new cuisinart food processor!  This sauce is extremely addicting, so be careful.  You could use it on a steak or even as a dip with tortilla chips, it's that good.  For the recipe, you're gonna have to ask mistertom
 Hope you make this's a keeper


  1. YUM! keep em coming.. still in hopes that you & Betty will invite me over for dinner one night.. le sigh.

  2. ummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm hay this look sBOMB