Stuffed Poblano Peppers

Photo by Marcus Nilsson
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 738 calories
    • Calories 27 calories from fat
    • Fat 22 g
    • Sat Fat 5 g
    • Cholesterol 13 mg
    • Sodium 1,302 mg
    • Protein 31 g
    • Carbohydrate 105 g
    • Sugar 7 g
    • Fiber 22 g


  1. Check 3/4cup long-grain white rice
  2. Check 4 poblano chili peppers
  3. Check 1 1/2cups corn kernels, fresh (from 3 ears) or thawed frozen
  4. Check 1 15-ounce can kidney beans, rinsed and drained
  5. Check 3tablespoons extra-virgin olive oil
  6. Check kosher salt and black pepper
  7. Check 4ounces goat cheese, crumbled


  1. Adjust oven rack to the highest position; heat broiler. Cook the rice according to the package directions.
  2. Meanwhile, cut the poblanos in half lengthwise. Scoop out and discard the seeds. Place the poblanos skin-side up on a foil-lined baking sheet.
  3. Broil the poblanos until the skin is charred black, 2 to 3 minutes. Remove from oven and let cool.
  4. In a large bowl, combine the corn, beans, cooked rice, oil, 1 ¼ teaspoons salt, and ¼ teaspoon pepper.
  5. Using your fingers or a paring knife, peel the poblanos and discard the skins.
  6. Divide the poblano halves among individual plates. Spoon the rice mixture over the top and sprinkle with the cheese. Serve at room temperature.