Stuffed Mexican Poblano Peppers

2 large poblano peppers, sliced in half, lenghwise, seeds and vein removed (Please note, Poblano Peppers are mild)

Filling:
1/4 pound ground beef
2 garlic cloves, minced
1 Tablespoon fresh parsley, chopped
1 teaspoon fresh cilantro, chopped
1/2 cup tomatoes, finely chopped
1/2 cup Avocado, chopped
1/3 cup cooked white rice
1 teaspoon onions, chopped
1/2 teaspoon season salt
1/4 teaspoon black pepper
1/2 jalapeno pepper, finely chopped

1/2 cup grated sharp cheddar cheese for topping

Preheat oven broiler. Place peppers in a baking dish and broil about 5 minutes or until charred. Remove the now loose skin with a knife (Careful, they're hot). Lightly salt. Set aside.

Cook the filling ingredients over medium high heat for 5 minutes, or until meat is no longer pink. Drain, set aside.

Preheat oven to 400 degrees. Fill each poblano pepper with cooked filling. Top with 1 -1/2 tablespoon of cheese. Let cook for 3 minutes in oven or until cheese melts.

Serves 4.

(2001)

"The Mexican" can be summed up in two words, Brad and Julia. Yes, these two mega superstars can do no wrong. This film doesn't take itself too seriously. Our stars are on an adventure through Mexico. Somewhere along their crazy ride, they sent Reel Good Recipes the inspiration for our recipe Stuffed Mexican Poblano Peppers. It's a beautiful appetizer with just the right favor combinations and is festive to the eyes. I recommend you put Brad and Julia's "The Mexican" in your DVD player and prepare our easy to make Stuffed Mexican Poblano Peppers. For a lazy weekend at home, they both will put a smile on your face.

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