Mexican cheese stuffed peppers and Spanish rice

Jason loves and kind of Mexican food so any time I get to make something spicy, cheesy, and filling, he becomes my biggest fan.

This recipe is super simple and so very delicious. A few changes can be made depending on how much heat you want to bring to the table.

• You can replace the poblano peppers with green bell peppers.
• Instead of pepper jack cheese, you can use cheddar, colby, or a more mild cheese. 

What you will need:

• 8 poblano peppers
• 2 cups pepperjack cheese
• 2 onions
• 1 tbsp cumin
• salt and pepper
• 3 eggs
• 1/2 cup milk
• olive oil
• 1 tbsp garlic powder
• 1/2 cup rice
• 1 packet of fajita seasoning

De-seed with a spoon

 Salsa:

• 2 jalapenos
• 1 bunch of cilantro
• 1 onion
• 1 lemon
• 2 tomatoes
• 2 garlic cloves
• salt and pepper

1. Seed and slice your jalapeno in four and add to blender.
2. Blend until in a thick liquid state
3. Dice onion, tomatoes, and garlic and add to medium bowl
4. Roughly chop cilantro leaves and add them to medium bowl.
5. Zest and juice lemon into salsa. 
6. Add in pureed jalapeno, salt and pepper.
7. Let sit in fridge for 30 minutes

Let's get started:

1. Place you peppers on a large baking tray, giving them space between each one, and broil for about 10 minutes on each side.
2. Once the skin is charred, remove the peppers and place in a plastic bag (I used a walmart bag) and seal to let cool.
3. Once peppers are cool, remove stems and seeds.
4. Peel off skin and rinse in cool water, set aside.
5. Roughly chop onions and cook in olive oil in a medium pan. Try to avoid browning, you want your onions to be almost a clear color. 
6. Once onions are cooked, set aside to cool.
7. In a large mixing bowl, combine cheese and garlic powder. 
8. Once onions are cool, add onions in cheese and mix along with some salt and pepper.
9. In a small bowl, whisk together eggs, milk, and cumin and set aside. 
10. Spray a casserole dish with nonstick spray
11. Stuff the peppers very carefully with cheese and onion mix and set in casserole dish. The peppers should fit pretty snugly. 
12. Sprinkle and remaining cheese and onions on the peppers then pour the egg mixture on top and around the peppers
13. Bake at 350 for 35-40 minutes.
14. While peppers are baking, bring 1 cup water, rice, and half of the fajita packet to a boil
15. Once boiled for 2-4 minutes, cover with a lid and simmer on a very low heat. 
16. Cook until tender then fluff with fork.
17. Serve peppers with salsa, sour cream, and spanish rice.