A stuffed pablano pepper - good stuff!

Okay, if you are the kind who likes bland stuffed bell peppers, skip this one. BUT, if you want to read about a KRIS ORIGINAL....read on. This one is...mucho bueno!

Pablano peppers have a little kick to them. It's size is about of a bell pepper, but comes to a point, much like a jalepeno...and has the spice to go with it. The smaller the pablano, the hotter it gets. Clean all the seeds and tibs out of the pepper. Instead of the top, cut the pepper on it's side, leaving a stuffing cradle.

Stuffing: Pre-cook jasmine rice and add chopped green and red bell peppers, chopped green onion, chunks of sauteed chicken in olive oil, canned corn, drained, black pepper, cummin, a little salt and 8 oz of softened cream cheese.

The stuffing was placed in the pablano open-faced and bake at 400 degrees for 10 minitues. Remove and top with Monterey Jack cheese. Bake for another 20 minutes. This will keep the pablano crispy and add texture to the meal. If you want a softer pablano, cook for about 25 minutes more. Add sour cream and a sliced avocado or black beans and you have a meal just South of the Border...American style!