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.

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Stuffed Poblano Chiles

Cooking time
PREP TIME 5 mins
Cooking time
COOK TIME 50 mins
Ready in
TOTAL TIME 55 mins


  • 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


  • 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.