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Categories:Viewed: 11 - Published at: 8 years ago
Ingredients
- 6 Poblano Peppers
- 3 Tbsp oilve oil
- 4 large shallots- diced
- 1 bag spinach- cleaned and coarsly chopped
- 1/2 cup Raisins
- 1/2 c Pine nuts- lightly toasted in oilve oil
- Pinch of Nutmeg
- 8 oz of cheese (Portugese, Spanish or Monteray Jack)
- Sour Cream
- Tomato sauce
- Rice
Method
- Brush the Poblano Peppers with Olive oil.
- Grill or Broil for 10 minutes on each side - or until the skin begins to blister and brown.
- While the peppers are broiling prepare the stuffing.
- Saute the shallots until sweet. Add the nutmeg. Add the spinach and saute until wilted. Mix in the raisins and pine nuts.
- Remove the peppers from the oven and let cool for a couple of minutes so you can handle them without burning yourself. With a paring knife slit the peppers along the side. Hold open with tongs and stuff with 2 heaping spoons of spinach stuffing, top the spinach with cheese. Put back in the oven for 5 minutes, or until the cheese melts.
- Garnish with Sour Cream.
- Serve with tomato sauce and rice.
- Note: the peppers can be very hot, consider removing the seeds before broiling.
