Queso Stuffed Poblanos

• can diced tomatoes1
• half of a red onion, chopped0.5

  (reserve a small amount for the mushrooms later)

• a big handful of cilantro
• jalapeño pepper↗1

  (remove the seeds and ribs if you want it mild)

• water↗1 cup
• salt↗1.5 teaspoon
• butter↗2 tablespoon
• fresh mushrooms↗8 ounce
• fresh spinach↗8 ounce
• poblano peppers↗5
• uncooked white rice↗1 cup
• shredded queso melt cheese1.5 cup

  (just about any kind of cheese will work)

• flaxmeal↗2

Step-by-step instructions

1. 1

   For the sauce: Preheat the oven to 400 °F. In a food processor or blender, puree the sauce ingredients until mostly smooth. Set aside.

2. 2

   For the filling: Melt the butter in a large skillet over medium high heat. Add the reserved red onions and mushrooms; saute until browned and softened. Add the spinach; saute until just wilted. Add the rice and stir around in the pan to coat. Add 2 cups of the sauce from step one, stir, and simmer over medium low heat. Continue to simmer, adding a little water if necessary, until the rice is cooked (about 20 minutes). Stir in one cup of the cheese. If the mixture seems too runny, add a few tablespoons of the flax meal to act as a binder that will soak up excess moisture and hold everything together nicely. Taste and season with salt if needed.

3. 3

   For the peppers: Cut the poblanos in half lengthwise and remove the ribs and seeds. Top each half with a few spoonfuls of filling and a pinch of the remaining shredded cheese. Bake for 15-20 minutes, until the poblanos are softened and the cheese is melted.