Robert's Most Yum Tomato, Sweet Onion, Monterey Jack Cheese & Arborio Rice Stuffed-Poblano Pepper
Ingredients 4 large poblano peppers 16 ounce can of peeled whole tomatoes (chop them) or 2 cups fresh roma tomatoes chopped 1 cup arborio rice 2 cups water 1 cup diced sweet onion 1 tablespoon of olive oil 1 cup of Monterey Jack cheese (or any other cheese) Kosher coarse salt or sea salt to taste
Procedure Remove stem and by coring, remove seeds and membranes from poblano peppers. In a pot of boiling water, cook the poblano peppers until soft. Place it in a steamer basket, over the simmering water, until ready to stuff.
Boil the 2 cups of water; add the 1 cup of arborio rice and reduce heat to a simmer; cover and simmer 20 minutes.
In a medium-heated sauce pan, add a tablespoon of olive oil and then the diced onion. Saute briefly and add the chopped tomatoes. Cook them until they have a sauce-like consistency.
Fluff the rice with a fork. Combine the rice and tomatoes in a mixing bowl. Add the cheese and mix well. Add Kosher coarse salt or sea salt to taste.
Stuff the pepper with this mixture.
Robert's Most Yum Avocado with Pear Served over Romaine Lettuce with Orange Juice and Pecans
Dice an avocado. Dice a pear. Combine the two and serve over romaine lettuce. Drizzle with orange juice. Top with chopped pecans.