STUFFED POBLANO PEPPERS ENJOY DAN:

                  STUFFED POBLANO PEPPERS by CHEF DAN:

Serves 4

INGREDIENTS:

1-cup uncooked brown rice

1-onion, thinly sliced

2-garlic cloves, smashed

2-tomatoes, chopped

1/2-teaspoon cumin

1-teaspoon dried oregano

1/4-teaspoons salt

1/3cup chunky green salsa (plus more for topping)

1/4-cup fresh cilantro (plus more for topping)

PEPPERS:

4-poblano peppers

1-teaspoon avocado oil

BEANS:

1-(15 Oz) can black beans, drained

1/4-teaspon cumin

1-teaspoon EACH dried oregano, turmeric, & salt

TOPPINGS:

Green Chili Queso

Creamy Avocado Cilento Dressing (recipe to follow)

Fresh cilantro

sliced avocado

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.    Cook rice according to package directions:

2.    Then drain cover and set aside.

3.    On a gas burner blacken you peppers, after blackened place in plastic bag for 20 minutes or until cool.

4.    when cool peel away any blistered skin using a paring knife to cut the stem.

5.    Also cut a slit down one side of he pepper & use a spoon to scrape out the seeds.

6.    Add oil to a skillet over medium-high heat when sizzling.

7.    add onion & sauté for 4 minutes

8.    Add garlic & tomatoes & sauté 1 minute.

9.    Add cooked rice, cumin & next 4 ingredients.

10  .In a separate skillet over medium-heat add beans & season with salt.

11  Once bubbly & hot remove from heat; set aside.

12  In a prepared baking dish, place pepper, & spoon generous amount of rice filling into each pepper.

13  Top with bean mixture & some salsa; cover the dish with foil.

14  Bake in preheated oven for 15 minutes.

15  Then remove foil & bake for about 20-25 minutes.

16  Remove from oven & let cool then use your favorite toppings.

AVOCADO DRESSING:

Place all ingredients in a blender & blend until smooth.

ENJOY DAN:                                                  UVA UVAM VIVENDO VARIA FIT!!