Grocery List

4 Poblano peppers, halved and de-seeded

2 1/2 c cooked rice

1/2 c salsa of your choice

1/2 tsp cumin

Olive oil

Salt + pepper to taste

1/8 c chopped parsley (optional to garnish)

Prep + Cook

1. Preheat oven to 375℉.

2. Mix cooked rice, salsa, and cumin. Add salt and pepper to taste.

3. Coat pepper halves lightly with olive oil.

4. Stuff peppers carefully with rice mixture and place on a baking sheet.

5. Roast in the pre-heated oven for 40 minutes, or until rice begins to crisp at the top and Poblanos are slightly blistered.

6. Sprinkle with parsley to serve.