3 poblano peppers
1 cup brown rice
Vegetable broth- however much you need to cook your rice
3-4 Roma tomatoes, diced (I kept the juice and added it to the rice, too)
1 garlic clove
(The following quantities are to your liking:)
Chipotle pepper seasoning
Mozzerella and cheddar cheeses
Prepare the peppers:
Slit peppers. Broil peppers until slightly charred.
Remove and put in a covered dish for about 20 minutes.
Peel the skins from the peppers and remove the seeds.
While the peppers are cooking/cooling:
Cook the rice in the veggie broth. Add tomatoes and spices.
Add some cheese into the mixture, then stuff the peppers.
Top with more cheese. (It all depends on how much cheese you like...)
Bake at 400 degrees until the cheese is melted.
Maybe add some black beans to the mix, or as a side.