Stuffed Poblano Chiles
Here’s a recipe that ideal for both lunch and dinner. Chiles stuffed with Success® Brown rice and a range of herbs and vegetables.
Ingredients
- 1 bag Success® Brown Rice
- 8 poblanos
- 12 oz Monterrey Jack cheese, grated, divided
- 1 1/2 cups salsa verde
- 1 cup black beans
- 1 cup fresh corn, cut off cob
- 1 tsp ground cumin
- 1/4 cup cilantro
- 1 cup fresh pico de gallo
- 1 avocado, sliced
Instructions
If you’re looking for a delicious stuffed vegetable recipe, than these Stuffed Poblano Chiles might be right up your alley.
Step 1
Prepare rice according to package directions. Set oven to 375°F.
Step 2
Roast the chiles under the broiler until the skins have charred and loosened. Turn to evenly char all sides.
Step 3
Remove from heat and place chiles in a large bowl. Cover and let cool before peeling.
Step 4
Place corn on a sheet pan and broil until the kernels begin to brown. Set aside.
Step 5
When cool enough to handle, peel off the charred skins, cut a slit lengthwise and scoop out the seeds.
Step 6
In a large bowl, combine the cooked rice, 3/4 of the grated cheese, salsa verde, black beans, corn and cumin.
Step 7
Stuff the chiles with the rice mix and place in an ovenproof dish. Top with remaining cheese and bake for 40 minutes.
Step 8
Serve chiles garnished with pico de gallo, cilantro and avocado.
