Stuffed Pablano Peppers

Ingredients

One large pablano pepper per person

sauted chopped mushrooms and onions

scrambled eggs

grated cheddar cheese

cooked rice seasoned with cumin, garlic and red hot

Serve with:

guacamole

tomatilla sauce

salsa (Sue's summer salsa recipe)

sour cream

tortilla chips

Procedure

Blacken the outside of the pepper on the gas stove top or under the broiler. Place in cool water bath and slip off the skins. Open the top of the pepper and remove all seeds. Stuff peppers with the eggs, mushrooms, onion, cheese and rice. Place the peppers in a cake pan greased with olive oil. Top with the mixture of stuffing makings and then top all with additional cheddar cheese.