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1 28 oz Can of Diced Tomatoes

1/2 Red Onion, chopped (save a little for later)

"a big handful" of fresh chopped Cilantro

1 Jalapeno (seeded if you want mild)

1 Cup of Water

1 1/2 TSP Salt


2 TBSP Butter

8 oz fresh Mushrooms

8 oz fresh Spinach

5 Poblano Peppers

1 Cup uncooked White Rice

1 1/2 Cups shredded queso melt cheese

2-3 TBSP Flaxmeal


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


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.


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.

Queso Stuffed Poblano Peppers

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