Bacalao Stuffed Poblano Peppers


1 lb. Cristobal cod fillets, prepared
4 medium poblano peppers
1 large onion, chopped finely
3 garlic cloves, minced
2 tbsp. olive oil
2 roma tomatoes, sliced
½ cup mushroom, finely diced
2 oz. Monterey jack cheese, sliced
½ cup cooked saffron rice
1 tsp. salt
1tsp. pepper


Preheat oven to 350°F.

Use disposable gloves when handling the Poblano peppers, cut a slit lengthwise from stem to tip leaving stem intact. Carefully cut away seeds and membrane, rinse inside of peppers and set aside.

In large skillet over medium heat, warm 1 tbsp. of olive oil then add chopped onions and garlic. Cook until onions turn golden, stirring frequently. Add cod fillets, sprinkle with salt and pepper. Cook until all ingredients are well blended and cooked through. Add tomatoes and mushrooms, continue to cook until all flavors are melded and most of the liquid is gone.

Spray a 2 quart casserole dish with nonstick cooking spray. With remaining tablespoon of olive oil, lightly oil the outside of the poblanos and place them cut side up in casserole dish. Fill the peppers with the fish mixture and add cheese along the slit. Cover dish and bake for 35 to 40 minutes; remove cover for the last 5 to 10 minutes of baking. Serve over the saffron rice.

Makes 4 servings.