Cheese And Rice Stuffed Poblano Peppers
Serving Size / Yield
- 4 poblano peppers, roasted, seeded, skins removed
- 2 Tbs. butter
- 1 onion, diced
- 1 C cooked instant rice
- 1 C shredded Monterey jack cheese
- Hot sauce, optional
Preheat the oven at 375 degrees.
In a bowl, mix butter, onion, rice, salt, pepper and cheese together until well combined.
Open up the peppers and fill with stuffing. Place in a baking pan and top with hot sauce, if desired.
Cook for 25 to 35 minutes, or until done. Serve warm with additional hot sauce if desired.