POBLANO PEPPERS STUFFED WITH SPINACH

POBLANO PEPPERS STUFFED WITH SPINACH image

Yield 6 Servings

Number Of Ingredients 11

6 Poblano Peppers
3 Tbsp oilve oil
4 large shallots- diced
1 bag spinach- cleaned and coarsly chopped
1/2 cup Raisins
1/2 c Pine nuts- lightly toasted in oilve oil
Pinch of Nutmeg
8 oz of cheese (Portugese, Spanish or Monteray Jack)
Sour Cream
Tomato sauce
Rice

Steps:

Brush the Poblano Peppers with Olive oil. Grill or Broil for 10 minutes on each side - or until the skin begins to blister and brown. While the peppers are broiling prepare the stuffing. Sauté the shallots until sweet. Add the nutmeg. Add the spinach and sauté until wilted. Mix in the raisins and pine nuts. Remove the peppers from the oven and let cool for a couple of minutes so you can handle them without burning yourself. With a paring knife slit the peppers along the side. Hold open with tongs and stuff with 2 heaping spoons of spinach stuffing, top the spinach with cheese. Put back in the oven for 5 minutes, or until the cheese melts. Garnish with Sour Cream. Serve with tomato sauce and rice. Note: the peppers can be very hot, consider removing the seeds before broiling.