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These are delicious stuffed peppers. The best part is you can add what you like and leave out what you don’t like. Just use your tastebuds to adjust seasoning amounts.
For the stuffing:
Prepare rice according to package instructions. While the rice is cooking (it takes about 45 minutes) heat a skillet over medium heat with the oil. Add the onions and mushrooms, season with the fajita seasoning, and saute until they are nice and soft. Then remove the pan from the heat and let rest.
Grill the corn. I like to rub it with just a little olive oil, sprinkle with salt, pepper and fajita seasoning and place on a hot grill. Turn occasionally until nicely browned, about 5 minutes. You could probably use canned, but I like the grilled taste. Once it’s done, remove it from the heat and when it’s cooled cut the kernels off.
Preheat oven to 350 F.
When the rice is done, just add all the stuffing ingredients into the rice pot and stir. Taste and adjust seasonings to make it spicier if you like. The seasoning amounts are approximate—just add and taste until you’re happy.
I recommend that you use gloves for this part. Cut the poblano peppers lengthwise up the middle in a way that they can sit without tipping over. Remove seeds. Spread them apart a bit so you can stuff them.
Gently spoon in the stuffing. Arrange peppers in an oven-proof dish so they sort of hold each other up. Add about 1/4 cup water to bottom of pan, cover with tin foil and bake at 350 F for 20 minutes.
While it’s cooking, make the sauce. Put tomato juice in a small bowl and gradually taste and add the other ingredients. It’s important to taste as you do this so it’s not too hot or spicy for your taste.
After 20 minutes, add 1/2 of the sauce to the bottom of the pan and spoon a little on top of each pepper. Cover the pan again and cook for 15 minutes or until peppers are almost tender.
Remove foil and add remaining sauce and cheese to the top of each pepper and cook for 10 minutes until cheese melts. At the end I turned on the broiler and cooked it for a couple of minutes to get a nice color.
I know this may sound hard, but it really wasn’t. Just trust your taste buds to have it come out great.
My kids really like this recipe because they say It taste just like pizza. Besides getting rave reviews at home, this was another popular side we used to have on the TaylorMade Menu in the cafe. This is a lovely way to use stale bread or when you have fresh farmers market tomatoes. You can use any kind you like; I have made this recipe with all kinds—red, yellow and orange tomatoes, grape tomatoes, heirloom tomatoes, etc.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!