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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Melany Stowe
  • 6 large, fresh poblano chiles
  • 1 tablespoon oil
  • 1â�„2 pound chorizo (Mexican-style sausage)
  • 1â�„2 red bell pepper, diced
  • 1â�„2 green bell pepper, diced
  • 1 red onion, diced
  • 1 cup medium-grain rice
  • 1 cup chicken stock
  • 1â�„2 cup white wine or white grape juice
  • 1â�„2 cup water
  • 3â�„4 cup cheddar cheese, shredded
  • 3â�„4 cup Jack cheese, shredded
Preheat oven to 400 degrees. Place poblano chiles on baking sheet and bake for 13 minutes. Remove from oven and let cool.  Once cool, cut top 1�4 of chile off and remove ribs and seeds.
In a medium saucepan, cook in oil for 3 minutes. Add peppers and onions and cook until they are tender (5-7 minutes). Add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes; cover and reduce heat to low. Check rice for doneness after 20 minutes.
When rice is finished cooking, stuff chiles with 1�6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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