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1
For the stuffing: Prepare rice according to package instructions.
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While the rice is cooking (it takes about 45 minutes) heat a skillet over medium heat with the oil.
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3
Add the onions and mushrooms, season with the fajita seasoning, and saute until they are nice and soft.
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4
Then remove the pan from the heat and let rest.
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5
Grill the corn.
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6
I like to rub it with just a little olive oil, sprinkle with salt, pepper and fajita seasoning and place on a hot grill.
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Turn occasionally until nicely browned, about 5 minutes.
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You could probably use canned, but I like the grilled taste.
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Once its done, remove it from the heat and when its cooled cut the kernels off.
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Preheat oven to 350 F.
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When the rice is done, just add all the stuffing ingredients into the rice pot and stir.
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12
Taste and adjust seasonings to make it spicier if you like.
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13
The seasoning amounts are approximatejust add and taste until youre happy.
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14
I recommend that you use gloves for this part.
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15
Cut the poblano peppers lengthwise up the middle in a way that they can sit without tipping over.
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Remove seeds.
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Spread them apart a bit so you can stuff them.
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Gently spoon in the stuffing.
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Arrange peppers in an oven-proof dish so they sort of hold each other up.
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Add about 1/4 cup water to bottom of pan, cover with tin foil and bake at 350 F for 20 minutes.
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While its cooking, make the sauce.
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22
Put tomato juice in a small bowl and gradually taste and add the other ingredients.
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Its important to taste as you do this so its not too hot or spicy for your taste.
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After 20 minutes, add 1/2 of the sauce to the bottom of the pan and spoon a little on top of each pepper.
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Cover the pan again and cook for 15 minutes or until peppers are almost tender.
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Remove foil and add remaining sauce and cheese to the top of each pepper and cook for 10 minutes until cheese melts.
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27
At the end I turned on the broiler and cooked it for a couple of minutes to get a nice color.
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28
I know this may sound hard, but it really wasnt.
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Just trust your taste buds to have it come out great.
