Stuffed Peppers Mole

Recipe by Galley Wench
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using poblanos:
  • Preheat broiler.
  • Place chiles on a foil-lined baking sheet, broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes.
  • Place in zip-lock bag, seal.
  • Let stand for 15 minutes.
  • Peel and discard skins, cut a lengthwise slit in each chile, discarding seeds, leaving stems intact.
  • Using sweet green peppers:
  • Remove tops and removed membranes and seeds.
  • In 4 quart large dutch oven emmerse peppers in boiling water for 3 minutes.
  • Remove from water and drain, cut sides down, on paper towels.
  • Prepare Filling:
  • Preheat Oven to 350 degrees.
  • In a sacepan combine, rice, beef, corn, mole sauce and water.
  • Cook uncovered over medium heat until heated through, stirring frequently.
  • Remove from heat; stir in 1/2 cup cheese.
  • Place peppers, cut side up, in baking dish.
  • Sprinkle with salt and pepper.
  • Spoon filling into peppers.
  • Sprinkle with additional cheese.
  • Bake for 20 minutes until cheese melts.
  • Sprinkle with cilantro.
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