Super Easy Chile rellanos

1. 1

   Combine rice cumin salt and pepper in the bottom of the baking dish.

2. 2

   Make sure everything is even.

3. 3

   It's easiest to dump it in and swish it around with your fingers.

4. 4

   Cut the top off of the poblano peppers and pull out the seeds and core.

5. 5

   Slice down one side of the pepper and do not pull open.

6. 6

   This cut is just to make stuffing them easier.

7. 7

   Slice the manchego cheese and stuff the pieces into the peppers.

8. 8

   Place the peppers in the baking dish on top of the rice.

9. 9

   Pour the water over the whole dish evenly.

10. 10

    Cover the whole dish and bake at 450F for 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.