Ingredients
1 poblano pepper
1 carrot
1/4 cup brown rice,
1/2 cup ground chicken
cinnamon
nutmet
smoked paprika
parsley
1 tbsp pine nuts
Manchego cheese
Preparation
Start by dicing and sautéing your carrots. Add chicken and let brown.
Add some cinnamon, nutmeg, smoked paprika, the cooked rice, parsley, toasted pine nuts, and salt and pepper to taste.
Slice and seed the pepper and coat with oil. Bake in oven for 10-20 minutes at 400 degrees.
Stuff the peppers and top with cheese. Bake at 350 for 10 more minutes.
