Stuffed Poblano Peppers

My husband was reading a southwestern cookbook and started missing his native New Mexico home.  So, we concocted this dinner to try to cheer him up.  I did the peppers and he took on the red chile sauce and meat.  Together it was a great combo (but mine totally won!).  I don't know how he fixed the meat but supposedly he is going to do a guest blog post soon (don't hold your breath).  If you've never tried poblano peppers, you are in for a treat.  You can find them in most grocery stores these days.  Don't be intimidated - they aren't hot but they have great flavor and they are a great change from your ordinary old bell peppers. 

Stuffed Poblano Peppers
2 large poblano peppers (1 pepper can serve two people)
1 medium yellow onion
1 package of spanish rice
1 tbsp butter
1 cup Mexican cheese of your choice (we couldn't find cojito today but that would be awesome)
1 handful of fresh chopped cilantro
salt and pepper to taste
1 tsp garlic powder
1 tsp cumin
3/4 cup chicken stock

Split the peppers down the middle and remove the seeds.  Heat a pot of water to a boil and cook peppers for about 5 minutes to begin to soften them.  Meanwhile, cook the Spanish rice to the package directions.

Remove peppers in water from heat to cool.  Heat butter and onion in another sautee pan until the onions are cooked through. 

While the onions are cooking, season with salt, pepper, garlic powder and cumin.  Add in the cooked rice and sautee with the onion mixture. 

Add the chicken broth, cilantro and cheese and mix everything together so that cheese is melted and evenly distributed.  Stuff the peppers with the mixture and top with a little more cheese. 

Bake for 30 minutes at 350 degrees.