Stuffed Poblano Peppers
Discover the ultimate stuffed poblano peppers recipe for a delicious and flavorful meal. Perfect option for a weeknight dinner.
Ingredients
- 2 bags Success® Brown Rice
- 8 poblano peppers
- 3 cups Monterrey Jack cheese, shredded and divided
- 1 1/2 cups salsa verde
- 1 cup black beans, drained and rinsed
- 1 cup fresh corn, cut off the cob
- 1 tsp ground cumin
- 1/4 cup fresh cilantro, chopped
- 1 cup fresh pico de gallo
- 1 avocado, sliced (for garnish)
Instructions
Step 1
Preheat your oven to 375°F. Prepare rice according to package directions.
Step 2
Place the poblanos under the broiler, turning occasionally, until the skins are charred and blistered, about 10 minutes. Transfer the peppers to a large bowl and cover with plastic wrap for 10 minutes. This will make peeling easier.
Step 3
While the peppers are steaming, spread the corn on a sheet pan and broil for 5 minutes or until the kernels start to brown. Set aside to cool.
Step 4
Once the peppers are cool enough to handle, peel off the charred skins, cut a slit lengthwise, and scoop out the seeds.
Step 5
In a large mixing bowl, combine the rice, 2 1/4 cups cheese, salsa verde, black beans, corn, cumin, and cilantro. Mix until well combined. Carefully stuff each poblano with the rice mixture and place them in a greased ovenproof dish.
Step 6
Top the peppers with the remaining cheese and bake for 30 minutes, or until the cheese is melted and bubbly.
Step 7
Garnish the peppers with pico de gallo and avocado before serving.
