1T.TLC Taste of Arizona SeasoningSoCal Cilantro Lime, Taco the Town, 3 Amigos spicy or Christy's Chile Lime (or mix n match)
1T.chopped cilantro
½c.shredded Mexican cheese
How to Make It
Preheat oven to 375 degrees.
Make a slit in the Poblano pepper from stem to tip and remove all seeds from the inside.
Place in a lightly greased baking dish.
Combine the rice mixture with the blue cheese and the cilantro and stuff into the pepper.
Top pepper with shredded Mexican cheese.
Bake for 45 minutes until cheese is golden brown and bubbly.
TIP: May use Zatarans’ Spanish rice mix. Cook according to the package directions and then add 15 oz can red enchilada sauce and 1 t. diced jalapeno when it is thoroughly cooked.
Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)