Stuffed Poblano Peppers
Fire roasted Stuffed Poblano Peppers with a zesty mixture of Mexican inspired rice, black beans, tomatoes and chilies, and baked in a creamy cheese sauce until lightly browned and bubbly....comfort food at it's finest!
Servings: 6 servings
Calories: 403kcal
Equipment
- 9x13" Baking dish
Ingredients
- 4 poblano peppers, roasted, peeled, seeds removed
Rice Filling
- 1 (10 ounce) can Rotelle drained
- 1 can black beans drained
- 2 cups white rice cooked
- ¼ onion (about ¾ cup) diced
- 1 chipotle pepper in adobo sauce minced
- 1 teaspoon chili powder
- 1 teaspoon ground black pepper
- 1 tablespoon ground cumin
- 2 teaspoons salt
Cheese Sauce
- ½ cup whole milk
- 8 ounces Velveeta cubed
Instructions
- The first step is to make sure your peppers are roasted and peeled (instructions for roasting peppers are in the post above). Then preheat the oven to 375 degrees.
- Stuff each pepper with the filling (see below for filling instructions) until completely filled.
- Any leftover stuffing can be placed around the outside of the peppers in the pan.
- Pour the cheese sauce (see below for cheese sauce instructions) on top of the peppers (and extra stuffing) and bake in the oven for 35-45 minutes, until bubbly and slightly browned.
- Serve with corn or flour tortillas.
For the Rice Filling
- Combine all the ingredients in a bowl, except the milk, Velveeta and peppers. Mix well and add additional salt to taste if desired. This step can be done in advance.
For the Cheese Sauce
- Combine the milk and Velveeta in a sauce pan over medium low heat. Stir periodically to ensure it doesn't burn or stick to the bottom.
Video
Notes
- Slice the peppers in half, placing the stuffing inside and then placing the other half on top to make stuffing them easier;
- If the peppers tear, don't worry about it - they still taste the same!
- Any kind of onions will work for this recipe. I like to use white or red onions, but yellow, brown, vidalia, etc. all work as well.
Stuffed Poblano Pepper Variations:
- Add 6 ounces of cooked chorizo, chicken or pork to the filling;
- Substitute brown rice for white rice;
- Pinto beans can be used in place of the black beans;
- Feel free to add other vegetables such as diced zucchini, mushrooms, cauliflower, etc.
Nutrition
Serving: 1cup | Calories: 403kcal | Carbohydrates: 70g | Protein: 17g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 2979mg | Potassium: 553mg | Fiber: 6g | Sugar: 7g | Vitamin A: 934IU | Vitamin C: 64mg | Calcium: 288mg | Iron: 3mg