Queso and Spinach Stuffed Poblano Peppers

pinchofyum.com
serves 5
Ingredients
for the sauce (makes extra to save for later)

• 1 28-ounce can diced tomatoes
• half of a red onion, chopped (reserve a small amount for the mushrooms later)
• a big handful of cilantro
• 1 jalapeño pepper (remove the seeds and ribs if you want it mild)
• 1 cup water
• 1 1/2 teaspoons salt

for the poblano peppers

• 2 tablespoons butter
• 8 ounces fresh spinach
• 5 poblano peppers
• 1 cup uncooked white rice
• 1 1/2 cups shredded queso melt cheese (just about any kind of cheese will work)
• 2–3 tablespoons flaxmeal (optional)

Preparation

1. For the sauce: Preheat the oven to 400 degrees. In a food processor or blender, puree the sauce ingredients until mostly smooth. Set aside.
2. For the filling: Melt the butter in a large skillet over medium high heat. Add the reserved red onions, saute until translucent and softened. Add the spinach; saute until just wilted. Add the rice and stir around in the pan to coat. Add 2 cups of the sauce from step one, stir, and simmer over medium low heat. Continue to simmer, adding a little water if necessary, until the rice is cooked (about 20 minutes). Stir in one cup of the cheese. If the mixture seems too runny, add a few tablespoons of the flax meal to act as a binder that will soak up excess moisture and hold everything together nicely. Taste and season with salt if needed.
3. For the peppers: Cut the poblanos in half lengthwise and remove the ribs and seeds. Top each half with a few spoonfuls of filling and a pinch of the remaining shredded cheese. Bake for 15-20 minutes, until the poblanos are softened and the cheese is melted.

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