Recipe for Poblanos Stuffed with Pasta, Olives and Anchovies 
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Yield:
4
Ingredients:
Amount Ingredient
1 cup uncooked orzo pasta
1/2 cup sliced black olives
3 x anchovy fillets, washed and well
dried, chopped
1 x clove garlic, minced
1 tbl chopped fresh parsley
1/2 tsp freshly ground black pepper
1 tbl capers, drained
1/2 cup shredded nonfat or low-fat mozzarella
cheese
6 lrg poblanos, roast & peel with
the stems on, split lengthwise and seeded
Instructions:
Instructions: Cook the orzo in boiling salted water for 4 to 5 minutes. Drain.

Preheat oven to 350 degrees.

Mix together the orzo, olives, anchovies, garlic, parsley, pepper, capers, and mozzarella. Divide mixture into six equal portions and spoon into each of the poblanos. Carefully fold one edge of the chile over the other and place the poblanos on a baking sheet that has been lightly coated with oil.

Bake in a 350-degree oven for 20 to 30 minutes. Serve immediately

SERVING SUGGESTIONS: Serve this for a glamorous southwestern main dish with a jicama salad, cooked pinto beans, and warm flour tortillas.

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