Grilled Poblano Peppers Acp Recipe

Cooking Instructions

1. 1

   Prepare the Rice

   Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 18 minutes or until the rice is cooked and water is absorbed. Fluff with a fork and set aside.

2. 2

   Grill the Poblano Peppers

   Preheat the grill to medium-high heat. Place the poblano peppers on the grill and cook for about 5-7 minutes, turning occasionally until the skin is charred and blistered. Remove from the grill and place in a bowl, covering with plastic wrap for about 10 minutes. This will help loosen the skin. Once cool, peel the skin off the peppers, remove the seeds, and set aside.

3. 3

   Cook the Meat

   In a skillet over medium heat, cook the meat of your choice until fully cooked, about 7-10 minutes, depending on the type of meat. Season with salt and pepper to taste. Remove from heat and set aside.

4. 4

   Sauté the Onions

   In the same skillet, add a little oil if needed and sauté the chopped onion until translucent, about 5 minutes.

5. 5

   Assemble the Peppers

   In each grilled poblano pepper, layer the cooked rice, sautéed onions, cooked meat, and top with cheese. Place the stuffed peppers back on the grill to melt the cheese, about 3-5 minutes.

6. 6

   Serve

   Warm the flour tortillas on the grill or in a pan. Serve the stuffed grilled poblano peppers with tortillas on the side. Enjoy!