Are you ready for cheesy goodness and a little spice in your life? Look no further than our Cheese-Stuffed Poblano Peppers! Get ready to have a sudden urge to break out into a spicy salsa dance.
This Stuffed Poblano Pepper is a common, homemade gluten-free dish in Mexico. They are versatile, so you can stuff them with cheese and eat them with any leftover stew you have.
Ingredients
17.5 OZ / 500 G tomatoes
2 EA garlic cloves
3 OZ / 80 G onion
9 OZ / 250 ML vegetable stock
1 TSP salt
3.5 OZ / 100 G long grain rice
6 EA poblano chili
9 OZ / 250 G shredded mozzarella
Directions
Chop your tomatoes and quarter your onion. Add the tomatoes, garlic, onion, vegetable broth and salt into the mixing bowl. Blend with the measuring cup inserted using turbo mode for 15 seconds.
Once it is blended, insert the simmering basket on top of the sauce, then add in your rice. Cook the rice and sauce with the measuring cup inserted for 5 minutes / 250°F|120°C / speed 3.
While the sauce is cooking, prepare the peppers by peeling them and making small vertical cuts in the poblano peppers, remove the seeds and fill them with the cheese.
Add the stuffed peppers on your deep steaming tray. Attach your deep steaming tray to the mixing bowl and cook everything together using the steaming mode for 20 minutes.
Serve the peppers with a generous amount of tomato sauce and garnish with rice. Enjoy your dish!
Recipe Note
TIPS:
You can close the peppers with toothpicks to prevent the cheese from spilling.
If you used toothpicks, make sure to remove them before eating.
