Prep 7 mins
Cook 35 mins
Shiver me timbers, mates! Barrels of Aborio Rice were plundered from an Italian trading vessel. One Eyed Jack, the ship's Spanish cook served these at Capt'n Morgan's table. They were so fine, the Capt'n rewarded him with a mug of his famous rum.
- 1 cup arborio rice
- 3 cups vegetable stock
- 6 poblano peppers
- 1 (8 ounce) can diced tomatoes
- 1⁄2 cup frozen green pea
- 1⁄2 cup monterey jack pepper cheese
- 1⁄2 cup black olives (sliced)
- 5 shallots
- 1 jalapeno pepper
- 4 garlic cloves
- 4 ounces butter
- 4 tablespoons fresh cilantro
- 1 tablespoon fresh lime juice
- 1⁄8 teaspoon salt
- Chop and seed vegetables and herbs.
- Set aside.
- Simmer the vegetable stock in a pan.
- . Melt butter in a large pot. Saute shallots, garlic, and salt until they begin to weep. Add the rice and saute until evenly coated with the butter. Do not let the rice brown. Add one cup of the hot stock, and stir until the liquid is adsorbed. Continue adding one cup of stock at a time and stirring until the rice is creamy. This should take about 18 minutes. Remove from heat.
- Add drained diced tomatoes,thawed green peas, black olives, jalapeño peppers, cilantro, and lime juice. Mix well.
- Spoon rice mixture into poblano peppers that have been halved and seeded. Top each popper with cheese. Place poppers on a foil lined pan and bake at 350 degrees for about 15 minutes.
I thought this was flavorful and the stuffed peppers reminded me of a chili relleno (without the breading.) I liked the veggie loaded stuffing and plan to try it in a bell pepper too. Great intro and good use of the contest ingredients! Good luck!
I halved the recipe and enjoyed for dinner. I broiled the peppers on low about 12 minutes and used fire roasted tomatoes with green chilies, so left out the jalapeno. I used mozzarella on top. Delicious.Thanks!
I must say Poppers here in the US are small peppers that are hollowed out, stuffed and breaded then deep fried baked or grilled. With a sauce on the side. So I was a little surprised to see pablanos as the main pepper being stuffed. I would have understood these as stuffed peppers better. I did love your intro so I had to make these. I made 1/2 the amount and had extra filling. I stove top roasted the jalapeno and pablanoes then placed into a bag to sweat. Removed the charred skin and inners. Leaving us with tender peppers and no skin (Which is the cause for burping):) Very good! 4 for recipe and for the great intro a 5 star recipes