Six Poblano Chile Peppers

1 1/2 Cups Of Red Chile Sauce (Recipe Published On This Web Site 6/8/10)

A Minced Garlic Clove

Two Tablespoons Of Finely Diced Scallions

Two Cups Of Cooked Rice

A Cup Of Crushed Tomatoes

A Tablespoon Of Dried Red Chile Powder

Two Teaspoons Of Cumin

A Teaspoon Of Red Cayenne Pepper

Two Cups Of Shredded Sharp Cheddar Cheese

Two Teaspoons of Sea Salt

Two Tablespoons Of Canola Oil

Preheat the oven to 350 degrees.

Brush the poblano chile peppers with the canola oil. Place the peppers on a sheet pan. Roast the peppers in the oven for one hour until the skin begins to turn dark brown and blister. Let the peppers cool for 15 minutes. Remove as much of the charred skin as you can along with the seeds and the stems. Try to keep the peppers in one piece. Cut a slit on one side of the peppers so that you can stuff them with the rice.

Into a mixing bowl, add the cooked rice, half of the shredded cheddar cheese, the garlic, the scallions, the crushed tomatoes, the cumin, the red chile powder, the sea salt, and the red cayenne pepper. Mix until all of the ingredients are well incorporated.

Add the red chile sauce to a baking dish and spread it out evenly. Fill each poblano pepper with the rice mixture. Place the stuffed peppers into the baking dish. When all of the peppers have been filled and placed in the dish, sprinkle the remaining cheddar cheese uniformly over the top of the peppers.

Cover the baking dish with aluminum foil and bake the peppers in a preheated oven set at 350 degrees for 45 minutes. Serve with sour cream or guacamole.