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Title: Poblanos Stuffed With Rice

2 oranges
8 poblano chiles
2 T olive oil
1 - small yellow onion, minced
1 - small carrot, grated
1 T ground cumin
2 C cooked rice
0 - salt and pepper
1/4 C chopped almonds

Preheat the oven to 350° F. Grate 2 tablespoons of zest from the oranges and set aside in a small bowl. Remove the remaining peel and pith from the oranges and coarsely chop them, adding to the zest along with any juice. Set aside.

Lightly roast the poblanos. make a lengthwise cut in the chiles and remove the seeds. Place cut side up on a lightly oiled baking dish and set aside.

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and carrot, cover, and cook until softened, about 5 minutes. Add the cumin, rice, orange mixutre, and salt and pepper to taste. Mix well.

Spoon the stuffing mixture into the chiles and sprinkle with the almonds. Drizzle with the remaining 1 tablespoon olive oil and bake until hot, about 30 minutes. Serve hot.

From Vegan Planet
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