Stuffed Poblano Peppers

Makes: 4-6 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Ingredients:  

  • 8 large fresh poblano peppers
  • 4 cups cooked brown rice (I cheated and used Trader Joe's super easy microwavable rice)
  • 1 (12oz) bottle of beer, preferably light or medium in color (I used Sam Adam's Summer)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups fresh corn kernels (from about 2 cobs) OR 1 1/2 cups frozen and defrosted kernels
  • 3/4 cup grated Monterey Jack cheese
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 1/4 cup crumbled queso fresco, ricotta salata, or another crumbly cheese
  • 3 tablespoons yogurt 
  • 1 tablespoon milk
  • pinch of salt
  • 3 tablespoons chopped fresh cilantro

Directions:

  1. Lay several peppers at a time on their sides on the racks atop a gas burner and turn the flame to high.  Using tongs, rotate the peppers frequently until their skins are blistered, about 4-6 minutes each.  Transfer the peppers to a bowl and cover them with foil or plastic wrap. (I've since been told that paper bags are even better for this!)  Repeat with the remaining peppers.
  2. If you do not have a gas burner, you can do this under a broiler or skip this step altogether if they pepper skins don't bother you.
  3. In a large sauce pan heat olive oil over medium heat.  Add the onion and saute until soft, about 8 minutes.  Add the garlic and cook for 1 more minute.  Add the rice to the pot and stir it for a minute or two.  Pour in the beer, corn, monterey jack cheese, salt, and black pepper.  Let cheese melt and stir for several minutes.  Remove from heat.
  4. Preheat the oven to 400°.  Remove the peppers from the bowl and gently rub off the skins.  Cut a slit lengthwise in each pepper and remove the seeds and membranes.  Fill each pepper with the rice mixture and arrange tightly in a baking dish.  Sprinkle with queso fresco and bake for 10-15 minutes, until bronzed on top.
  5. While peppers are cooking, whisk together yogurt, milk, and salt. 
  6. Remove peppers from the oven.  Drizzle with yogurt mixture and garnish with cilantro.