This post is a mini cookout that I did on a quick break from studying. Came back from the lab with my friend Claudia and we both cooked stuffed poblano peppers. It came out quite well, but what I loved was the amazing colors of the raw materials! Enjoy.
Colorful peppers! yumm.
Claudia giving finishing touches.
Filling the peppers with salted rice, cheese and tomatoes!
Bring 3-4 quarts water in a large pan to boil
Cut the tops of the peppers, take out the innards, keep the tops by the side.
Preheat over to 400 F.
Add the whole peppers to the boiling water and scald for 3-4 minutes. Take out and place them in a colander in the sink to drain the water.
Arrange the peppers standing up in a deep baking tray (glass/pyrex tray of the correct size is preferred) and fill them each with layers of rice, cheese, chickpeas and tomatoes sauce.
Top with some tomato sauce once each pepper is filled, then pour one or two more large spoons of sauce around the peppers.
Place in oven and bake for 15-20 mins or until a sharp knife pokes into the pepper easily.
Remove from oven and serve.