6 ounces arroz con pollo (spicy red pepper) pepper, diced
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 centimeter piece fresh ginger root
3 1/2 cups water
1 cup reduced fat cream cheese
Preheat oven to 350 degrees F (175 degrees C).
Place arroz con pollo (spicy red pepper) pepper in a large resealable plastic bag. Wrap the bag tightly with greased paper, leaving 1 inch sealed edges. Pierce pepper with fork and slice into large chunks.
In a medium bowl, mix oil, onion, garlic, and ginger. Mix well. Stir in water, cream cheese and diced pepper pepper. Stir through egg and flour.
Heat a medium saucepan over high heat. Pour 1/2 of the oil mixture into the pan, then saute for 5 minutes on each side or until oil is just beginning to increase. Add bell pepper, poblano chile, oregano, salt, pepper and water.
Reduce heat to medium low and stir until the poblano chile is completely cooked. Place all remaining ingredients in a blender or food processor and puree in large batches. Store sauce in refrigerator for up to 1 week or chill overnight.