Serves 4-6
Prep time: 10 minutes
Cook time: 35-40 minutes
Ingredients
1½ c. sugar-free tomato sauce
1 T. extra virgin olive oil
1 medium yellow onion, thinly sliced
4 oz. white mushrooms, cleaned and sliced
1 c. wild rice, cooked
4 oz. cream cheese, softened and cut into chunks
4 oz. goat cheese, softened and cut into chunks
½ c. freshly grated Parmesan cheese, divided
Sea salt and black pepper, to taste
4 large Poblano peppers, cut in half lengthwise, seeds removed
Optional: Additional tomato sauce, Parmesan cheese, and fresh basil for serving.
Directions
- Preheat oven to 350°F and spread tomato sauce evenly across bottom of large baking dish. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until soft, approximately 4-5 minutes.
- Add sliced mushrooms and sauté, stirring continually, until they start to brown and release their liquid, approximately 4-5 minutes.
- Reduce heat to medium and add cooked wild rice, cream cheese, goat cheese, and ¼ cup Parmesan cheese to skillet and stir until cheese is melted and the rice and mushrooms are thoroughly coated. Season with salt and black pepper, to taste.
- Spoon rice and mushroom mixture into empty Poblano pepper halves and arrange in prepared baking dish. Sprinkle remaining Parmesan cheese on top of each pepper half.
- Place baking dish in pre-heated oven for 25-30 minutes, or until cheese is melted and peppers are heated through. Remove from oven and serve immediately with additional tomato sauce and Parmesan cheese, if desired.
