Stuffed Peppers

I've watched way too much Food Network these past few weeks, and this Rachael Ray recipe got my attention.  She of course says it's super easy and can be done in 20 minutes.  It took closer to an hour for me, but I'm sure I'd be faster if we try it again (and we will).  Pat helped me do this when he got home from work today, but I think I could handle it on my own next time around. 

You start out by charring poblano peppers under a broiler for about 15 minutes, rotating them to get all sides.

While the peppers are in the oven, I sauteed up in some vegetable oil 1 red onion, 1 jalapeno pepper, 4 cloves of garlic, and one can of corn. 

And then I added in a can of diced tomatoes.  Then came some cumin, dried oregano, salt and pepper.  And also the juice of two limes.

Once the peppers are ready, gently cut into them, taking care not to cut them in half, but just so you can get inside to scrape out the seeds.

 Scoop them out and discard.

Here they are ready to be stuffed.

 Pile the tomato and corn mixture inside.

 Then top with Monterey Jack cheese.

 And back to the broiler they go so the cheese can get all melted - gooey goodness.

Serve with green rice (listed as part of same recipe) - delish!

Here is a close up of the rice which was going at the same time.  It's basically rice cooked in chicken stock, and then at the end you add in a mixture from the food processor which looks like a green paste (tons of fresh spinach, cilantro, 4 scallions, lime zest, and a little chicken stock and olive oil). 

The rice combined really nicely with the strong flavors of the stuffed peppers.  This is a great vegetarian meal - give it a try.