6 small poblano peppers
10 ounces panela cheese, sliced
1 quart vegetable broth
1 tablespoon olive oil
2 cups long-grain white rice
1 1/2 teaspoons salt
1/2 cup frozen petite mixed vegetables (green bean, corn, peas, and carrot mix)
- Roast peppers over gas flame, turning frequently with tongs, until charred on all sides, about 5 minutes each. Place in a plastic bag, set aside to allow steaming for 10 minutes. Using your hands, rub and remove the pepper charred skin under a low stream of water. Make a 2-inch slit in each pepper and scrape out seeds with a small spoon. Stuff each pepper with 1-2 slices of cheese and set aside.
- Combine broth, oil and rice in 5.5-quart Dutch oven over medium heat. Season with salt. Bring to a boil, reduce heat and cover. Cook for 10 minutes. Stir in frozen vegetables and arrange stuffed peppers in rice. Cover and cook for 10 more minutes or until rice is tender and fluffy.
- Serve each stuffed pepper on a serving plate with a side of rice.