This is my healthier take on chiles rellenos. Rather than battering and deep frying, I treated these more like Mexican stuffed peppers. The result was a satisfying, vegetarian dinner!
2 large poblano peppers, halved and seeded
1/2 brown rice
1 cup vegetable or chicken stock
1/2 sweet onion, diced
1/4 cup raisins
1 clove garlic, smashed and diced
1 Tbsp cumin
2 tsp olive oil
1 cup cheese (I mixed sharp cheddar and cotija)
salt to taste
1. Preheat the oven to 400.
2. Heat olive oil in a small to medium sauce pan. Add the onions and saute until softened (about 5 minutes).
3. Add the raisins and garlic. Cook for about a minute.
4. Add the rice and the cumin and toast for a few minutes, stirring regularly.
5. Add the stock. Stir and bring to a boil. Cover and reduce to a simmer. Continue to cook until the rice is cooked through and the liquid is all absorbed (about 20 minutes).
6. Stir in the cilantro and fluff the rice with a fork.
7. Fill the chiles with the rice mixture. Top with cheese. Bake until the peppers are soft and the cheese is melted and bubbling (about 20 minutes).