Poblano Peppers Stuffed With Spinach

1. 1

   Brush the Poblano Peppers with Olive oil.

2. 2

   Grill or Broil for 10 minutes on each side - or until the skin begins to blister and brown.

3. 3

   While the peppers are broiling prepare the stuffing.

4. 4

   Saute the shallots until sweet. Add the nutmeg. Add the spinach and saute until wilted. Mix in the raisins and pine nuts.

5. 5

   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.

6. 6

   Garnish with Sour Cream.

7. 7

   Serve with tomato sauce and rice.

8. 8

   Note: the peppers can be very hot, consider removing the seeds before broiling.

* Per serving · 4 servings · Values may vary.