I can remember when I was an undergraduate student, how enlightening it was to learn from William Temple that what the Bible means by sin is "self-centeredness." Let me tell you how Temple puts it in his great little book, Christianity in the Social Order. He says, "I am the center of the world I see. And where the horizon is depends on where I stand. Education may make my self-centeredness less disastrous by broadening my horizon of vision. It's like a man climbing a tower who sees further in terms of physical vision while remaining himself the center and the standard of reference. I am the center of the world I see." That's what the Bible means by sin. Luther talks about man curved in on himself. Malcolm Muggeridge talks about the dark little dungeon of my own ego. That is sin, a twist of self-centeredness that has us imprisoned. But God's order is that we love him with all our being, and then that we love our neighbor and put ourselves last. Sin is the reversal of the order.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Grains		Rice, Leftovers, Side dish, Vegetables	4	Servings

INGREDIENTS

4		Poblano peppers, (or Anaheims)
3		Green onion, chopped
1/2		Onion, chopped
1/2	c	Cilantro, chopped
1/2		Red bell pepper, diced
1	md	Tomato, diced
3		Cloves garlic, minced
1/2		Jalepeno, smoked kind, opt.
1/4	c	Jalepeno and jack cheese, shredded
1/8	c	Feta cheese, crumbled
1/4	c	Parmesan cheese, shredded
1	c	Leftover rice, any kind**
2	tb	Canola oil
		Salt and pepper, to taste
		Cooked pinto beans, optional
		Diced mushrooms, optional
1/2	c	Salsa, any kind, opt.
		Sour cream, for garnish, opt.

INSTRUCTIONS

** I used some leftover, fairly plain, fried rice. White or brown rice
would be fine too.
Broil skins on poblano peppers (or Anaheim green chilies). Peel. Open on
one side and pull out seeds and any strings (can keep or discard stem).
Discard seeds, peel and strings.
Spray a baking pan with Pam. Lay out each pepper. (The filling will lay on
top and the edges will be closed over the rice mixture when ready to bake.)
Saute garlic, onions, bell peppers in 2 tab of oil. When almost done, throw
in the cooked, leftover rice and the cilantro, beans, mushrooms, salt and
pepper. Stir to 2 - 3 minutes.
Remove mixture from stove (turn off stove) and add the cheeses and salsa,
extras like jalepeno or whatever you have in the fridge...improvise!
Spoon filling onto the poblano chilies. Fold sides of chilies over the rice
mixture as best you can. Cover with tin foil and bake for about 40 minutes
at 375. Remove from oven and garnish with small dollop of sour cream.
This dish was fun to make and tasted very good. The measures are
aproximate. I used up the leftovers in the fridge. YUM. Slices of avocado,
sour cream dollop, sprinkle of paprika make dish attractive.
Serves 4 as main dish.
Format by Glen Hosey's MC_Buster. Posted to MC-recipe 6/7/97
Recipe by: Brenda Adams Posted to MC-Recipe Digest V1 #638 by Badams
<adamsfmle@sprintmail.com> on Jun 08, 1997

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