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** I used some leftover, fairly plain, fried rice.
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White or possibly brown rice would be fine too.
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Broil skins on poblano peppers (or possibly Anaheim green chilies).
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Peel.
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Open on one side and pull out seeds and any strings (can keep or possibly throw away stem).
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Throw away seeds, peel and strings.
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Spray a baking pan with Pam.
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Lay out each pepper.
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(The filling will lay on top and the edges will be closed over the rice mix when ready to bake.)
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Saute/fry garlic, onions, bell peppers in 2 tab of oil.
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When almost done, throw in the cooked, leftover rice and the cilantro, beans, mushrooms, salt and pepper.
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Stir to 2 - 3 min.
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Remove mix from stove (turn off stove) and add in the cheeses and salsa, extras like jalepeno or possibly whatever you have in the fridge...improvise!
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Spoon filling onto the poblano chilies.
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Fold sides of chilies over the rice mix as best you can.
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Cover with tin foil and bake for about 40 min at 375.
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Remove from oven and garnish with small dollop of lowfat sour cream.
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This dish was fun to make and tasted very good.
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The measures are aproximate.
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I used up the leftovers in the fridge.
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YUM.
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Slices of avocado, lowfat sour cream dollop, sprinkle of paprika make dish attractive.
