Summer Corn, Jack Monterey, And Brown Rice Stuffed With Poblano Pepper

Summer Corn, Jack Monterey, And Brown Rice Stuffed With Poblano Pepper
Hot and Smoke Summer Corn, Monterey Jack and Brown Rice Stuffed with Poblano Pepper.

Nothing looks like a good game of Russian roulette pepper stuffed for blood flowing on Friday morning.


The thing about poblanos is that you never know what you'll get.

Example: The first time I made poplanos stuffed for my husband, our mouths were pretty much lit for a whole week !! I adore spices, so I was in my happy place.

On the other hand, he was crying in a corner.

Since then, I have been petrified to do a lot of cooking with poplanos as a main flavor. Most of the time it is fairly mild, but when it is hot ... it is hot.


Hence why you'll see these stuffed peppers are actually a mix of chili and poplano. I couldn't risk that they would be unfit for half of my family.

Of course, because I was all ready, they were completely moderate, so I had to fight my husband for the sake of Poblano. Like, even Remy could have endured them if she really dared to taste them. Unfortunately, she is currently on hunger strike except for yogurt, so she missed it.

Losing it.

These are good in many ways, but mostly because they are stuffed with such good ingredients: fresh sweet corn, delicious brown rice and cheese (3 times). What is there not to love ?! You can pre-prepare and bake in the oven approximately twenty minutes before serving. Heck, I bet you can even grill it if you don't want to run the oven.

There are many possibilities.


Hot and Smoke Summer Corn, Monterey Jack and Brown Rice Stuffed with Poblano Pepper.

Ingredients

• 3 bell pepper, pepper, cut into halves lengthwise
• 2 capsicum, cut into halves lengthwise
• 2 peeled ears of corn
• 2 cups chopped tomatoes
• 1 cup hot-cooked brown rice
• ¼ cup fresh cut coriander
• 2 tablespoons of roasted pine nuts
• 2 tablespoons cream cheese
• 2 teaspoons of fresh lemon juice
• Smallteaspoon of kosher salt
• 3 ounces Monterey Cheese, chopped
• 2 ounce kizo fresco, crumbled

instructions

1. Preheat the oven to a temperature of 400 degrees Fahrenheit.
2. Place the chopped halves on a baking tray lined in one layer. Put in oven and bake for 20 minutes.
3. Meanwhile, repeat the filling. Cut the grain from the ears of the corn. Add in a large bowl with a cup of tomatoes and rice and two tablespoons of coriander and nuts, cream cheese, lemon juice, salt and Monterey Jack cheese.
4. Once you've finished baking pepper, remove the pan from the oven and turn it over the pepper. Divide the rice mixture evenly between the hot peppers and stuff them as much as possible. We go back to the oven and bake for 7 minutes.
5. Take the pot out of the oven again and sprinkle the cashew plate on pepper. Bake for 5-10 minutes, or until the cheese melts and starts to brown. Remove from oven and divide into 5 plates. Sprinkle the remaining tomatoes and coriander before serving.