Stuffed Poblano Peppers

Stuffed Poblano Peppers
Marcus Nilsson
Corn, long-grain rice, and kidney beans make a hearty and protein-packed filling for the broiled peppers.

Get the recipe.
Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

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

Directions

  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.

 

Sara Quessenberry
June 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 27 %
  • Fat 22 g
  • Sat Fat 5 g
  • Cholesterol 13 mg
  • Sodium 1,302 mg
  • Carbohydrate 105 g
  • Fiber 22 g
  • Sugar 7 g
  • Protein 31 g
What does this mean? See Nutrition 101.