Stuffed Poblano Peppers

Photo by Marcus Nilsson

Save

Rating

★ ★ ★ ★ ★

Serves 4
Hands-On Time 30 min
Total Time 30 min
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
July 2007

Adjust oven rack to the highest position; heat broiler. Cook the rice according to the package directions.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.Broil the poblanos until the skin is charred black, 2 to 3 minutes. Remove from oven and let cool.In a large bowl, combine the corn, beans, cooked rice, oil, 1 ¼ teaspoons salt, and ¼ teaspoon pepper.Using your fingers or a paring knife, peel the poblanos and discard the skins.Divide the poblano halves among individual plates. Spoon the rice mixture over the top and sprinkle with the cheese. Serve at room temperature.

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

Adjust oven rack to the highest position; heat broiler. Cook the rice according to the package directions.
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.
Broil the poblanos until the skin is charred black, 2 to 3 minutes. Remove from oven and let cool.
In a large bowl, combine the corn, beans, cooked rice, oil, 1 ¼ teaspoons salt, and ¼ teaspoon pepper.
Using your fingers or a paring knife, peel the poblanos and discard the skins.
Divide the poblano halves among individual plates. Spoon the rice mixture over the top and sprinkle with the cheese. Serve at room temperature.