Stuffed Poblano Peppers
Sometimes you want to make a recipe that is easy, veggie filled, and flavorful – particularly in the warm weather. That is where my Stuffed Poblano Peppers come in! This can be made as a vegetarian dish (as below) or you can add something like chicken or ground beef or turkey to give it a little more substance. Want to add a little more kick to your meal? Pair these with my Spicy Mac and Cheese!
Stuffed Poblano Peppers Recipe
3 poblano peppers
1 cup cooked rice
1/2 cup canned corn
1/2 cup canned black eye peas
1/2 cup canned seedless diced tomatoes
1 1/2 cup shredded cheddar cheese
Cilantro to taste
Set your oven to broil and line a baking sheet with foil. Place the peppers on top of the baking sheet and roast them under the broiler until the skin becomes black. Turn the peppers every couple of minutes to char evenly. This process takes only about 6 or 7 minutes, so be sure to keep an eye on them.
Transfer the peppers to a large bowl and cover the bowl with plastic wrap. This will make it easier to peel the peppers. Allow to cool for 30 minutes. Be careful at this stage – the peppers are very delicate and break easily. While waiting for your peppers to cool, cook your rice.
Once your peppers are cooled, very carefully peel the skins off the peppers. Cut a slit lengthwise on one of the sides of the pepper and remove the seeds with a spoon. In a medium-sized bowl, mix the cooked rice with your corn and black eyed peas.
Stir in the tomatoes and then stir in 1/2 cup of shredded cheese. Spoon the rice mixture into each pepper and top with the last cup of shredded cheese.
Place the stuffed peppers back on your baking sheet and put them back under the broiler for a couple of minutes until the cheese has melted. Top with cilantro. Serve hot and enjoy! The filling mixture should make three large peppers or four smaller peppers.
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- 3 poblano peppers
- 1 cup cooked rice
- 1/2 cup canned corn
- 1/2 cup canned black eye peas
- 1/2 cup canned seedless diced tomatoes
- 1 1/2 cup shredded cheddar cheese
- Cilantro to taste
- Set the broiler and line a baking sheet with foil.
- Place all peppers on the baking sheet and roast them under the broiler until the skin becomes black. Turn the peppers every couple of minutes to char evenly (6 to 7 minutes total).
- Once cooked, transfer the peppers to a large bowl and cover the bowl with plastic wrap. Allow to cool for 30 minutes.
- Cook your rice.
- Once the peppers have cooled, carefully peel the skins off the peppers.
- Cut a slit lengthwise on one of the sides of the pepper and remove the seeds with a spoon.
- In a medium-sized bowl, mix the rice with corn and black eyed peas.
- Stir in the tomatoes and incorporate fully.
- Add 1/2 cup of cheddar cheese and mix.
- Spoon the rice mixture into each pepper.
- Spread the other cup of cheese on top and place the peppers back on the baking sheet.
- Put peppers under the broiler for 2 to 4 minutes until the cheese has melted.
- Top with cilantro and serve hot.