Makes 6 servings
Broil chiles or roast over gas flame until blackened on all sides. Enclose in paper bag 10 minutes. Using sharp knife, carefully slit chiles open along one side. Remove seeds, leaving stems attached.
Prepare forbidden rice according to directions.
Mix next nine ingredients in medium bowl. Season to taste with salt and pepper. Fill chiles with filling, dividing equally. Pull up sides of chiles to enclose filling. Place stuffed chiles on baking sheet. (Can be prepared 1 day ahead. Cover and refrigerate)
Reduce whole cream a bit. Stir in pesto.
Preheat oven to 350°F. Bake chiles uncovered until heated through and cheeses melt, about 15 minutes. Spoon 3 tablespoons sauce onto each plate. Place stuffed chile on top.