Lunch: Summery Stuffed Poblanos Recipe | MyRecipes

This recipe includes fertility superfoods such as:

Brown Rice, Nuts

Health and fertility benefits of Summery Stuffed Poblanos Recipe | MyRecipes

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

6 poblano chiles
2 ears shucked corn
Cooking spray
2 cups chopped seeded tomato, divided
1 cup hot cooked brown rice
1/4 cup chopped fresh cilantro, divided
2 tablespoons pine nuts, toasted
2 tablespoons 1/3-less-fat cream cheese
2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
3 garlic cloves, minced
3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
2 ounces queso fresco, crumbled (about 1/2 cup)
Jalapeño pepper sauce (optional)

Instructions

Preheat grill to high heat.
Lightly coat poblanos and corn with cooking spray. Place poblanos and corn on grill rack. Grill poblanos 12 minutes or until charred, turning occasionally. Grill corn 10 minutes or until lightly charred, turning occasionally. Wrap poblanos in foil; let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds and membranes. Set aside.
Preheat oven to 400 °.
Cut kernels from ears of corn. Combine kernels, 1 cup tomato, rice, 2 tablespoons cilantro, pine nuts, and next 5 ingredients (through Monterey Jack); toss well to combine. Open each poblano; divide rice mixture evenly among chiles (chiles will be very full). Place on a baking sheet Bake at 400 ° for 7 minutes or until hot. Turn broiler to high. Sprinkle chiles with queso fresco. Broil 3 minutes or until cheese is lightly browned. Place chiles on a platter. Sprinkle with remaining 1 cup tomato and remaining 2 tablespoons cilantro. Serve with hot sauce, if desired.

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