Grilled Stuffed Poblanos

• 4 poblanos, roasted, seeded, skins removed
• 2 tablespoons butter
• 1 small onion, diced or 1/2 large onion
• 1 small red bell pepper, diced
• 1/4 cup pepita seeds
• 1 small tomato, diced
• 1 cup Yellow Cooked Rice, recipe follows
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons freshly chopped cilantro leaves
• 1 cup shredded Monterey jack cheese
• 1/2 cup sour cream
• 2 cups water
• Pinch salt
• 1 cup yellow rice

1. On a preheated grill roast your poblanos for about 10 minutes or until the skins begin to blister and char.
2. Place into a bowl and cover with plastic wrap for about 5 minutes.
3. In a medium skillet add the butter and saute the onion and red bell pepper until soft for about 5 minutes.
4. Once cooked place into a medium bowl.
5. In the same cleaned skillet toast the pepita seeds for about 3 minutes.
6. Place into bowl with onions, peppers, diced tomato, cooked rice, salt, pepper and cilantro.
7. Mix well.
8. Carefully remove skins from poblanos.
9. With a paring knife or your fingernail (the poblano with be tender), make a slit in the poblano from bottom to top.
10. Pull and discard the seeds and inner membranes, being careful not to tear the rest of the poblano.
11. With a spoon stuff poblanos with rice mixture.
12. Top with cheese.
13. Cover a section of the grill with foil and place the poblanos back on the grill for about 5 to 10 minutes until cheese melts.
14. Top with a dollop of sour cream.
15. Boil 2 cups salted water.
16. Add rice, cover and lower heat.
17. Cook for about 15 minutes.
18. Fluff with fork when done.

poblanos, butter, onion, red bell pepper, pepita seeds, tomato, yellow cooked rice, salt, black pepper, cilantro, shredded monterey jack cheese, sour cream, water, salt, yellow rice

Taken from www.foodnetwork.com/recipes/grilled-stuffed-poblanos-recipe.html (may not work)