1 cup Trader Joe's Harvest Grains or Israeli couscous
1 cup chicken broth
2 tablespoons butter
1 garlic clove smashed
1 jalapeno chopped
1 shallot chopped
1/2 cup cheddar cheese grated
1/2 cup mozzarella cheese grated
1 tablespoon cream cheese
How to cook Cheesy Stuffed Poblanos
Roast poblanos over flame on grill or stove until skin is charred. Cover in a bowl and let rest for 10 minutes, then peel blackened skin off and discard.
Bring broth to boil and then add Harvest Grains or Israeli couscous and smashed garlic clove. Reduce to simmer, cover, and cook for 10 minutes. Stir in 1 tablespoon butter. Set aside.. In a skillet sautee the shallot, jalapeno, and chopped garlic for 5 minutes in 1 tablespoon butter. Add the Harvest Grains and stir to combine, then put mixture in medium bowl.
Add cheeses and cream cheese to mixture and blend together.
Bake for 15 minutes at 375° on a baking sheet, or put on the grill on tray until cheese is melted.
Ooey-gooey smokey stuffed peppers make a fantastic appetizer or first course!