Split Stuffed Pablano Peppers

Stuffed Pablano peppers

1 cup 5 minute white rice

1/2 onion

2 tablespoons butter

1/8 cup cilantro

1/8 block cream cheese

1 roma tomato

salt 

pepper

2 large Pablano pepper

8 thin slices of mozzarella cheese

1 cup sliced mushrooms

Melt butter in a frying pan. Add uncooked rice. Stir frequntly until brown.

Add salt and pepper to taste. Add a little water at a time until done.

Let water cook out completely before you add more.

Add all veggies (not mushrooms) and cream cheese.

Mix and set aside.

Cut the two peppers in half length ways.

De-seed and rinse. 

Spoon in filling.

Add mushrooms on top of filling.

Layer cheese on top of mushrooms.

Bake in oven at 350F until cheese is melted.

Serves 4

Serve with salsa.