Super Easy Chile rellanos

• 2 cup white rice
• 1 tbsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 6 large Poblano peppers
• 16 oz manchego cheese
• 2 cup water

1. Combine rice cumin salt and pepper in the bottom of the baking dish.
2. Make sure everything is even.
3. It's easiest to dump it in and swish it around with your fingers.
4. Cut the top off of the poblano peppers and pull out the seeds and core.
5. Slice down one side of the pepper and do not pull open.
6. This cut is just to make stuffing them easier.
7. Slice the manchego cheese and stuff the pieces into the peppers.
8. Place the peppers in the baking dish on top of the rice.
9. Pour the water over the whole dish evenly.
10. Cover the whole dish and bake at 450F for 45 minutes.

white rice, ground cumin, salt, black pepper, peppers, manchego cheese, water

Taken from cookpad.com/us/recipes/342179-super-easy-chile-rellanos (may not work)