Join our community of Solution Seekers!

Stuffed Poblano Peppers

Stuffed Poblano Peppers
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:


  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.
By July, 2007

Nutritional Information

  • Per Serving
  • Calories 738Calories From Fat 27%
  • Fat 22g
  • Sat Fat 5g
  • Cholesterol 13mg
  • Sodium 1,302mg
  • Carbohydrate 105g
  • Fiber 22g
  • Sugar 7g
  • Protein 31g
What does this mean? See Nutrition 101 .

Quick Tip

Yellow, red, and green bell peppers
If you can’t find poblanos (mild, sturdy-fleshed green peppers perfect for stuffing), use small green bell peppers.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.