Mexican Poblano Stuffed Peppers

4
Servings
10m
Prep Time
55m
Cook Time
1h 5m
Ready In


"This is out of a clean eating magazine. nutrients per 2 stuffed pepper halves: cals 242, fat7g, carbs 35g, fiber 8g, sugars 6g, protein 12g, sodium 197mg, cholesterol 17mg. You can substitute sweet green bell peppers."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (298.3 g)
  • Calories 179.7
  • Total Fat - 6.2 g
  • Saturated Fat - 3 g
  • Cholesterol - 12.1 mg
  • Sodium - 1465.4 mg
  • Total Carbohydrate - 24.6 g
  • Dietary Fiber - 6.9 g
  • Sugars - 6.3 g
  • Protein - 7.8 g
  • Calcium - 252.5 mg
  • Iron - 0.9 mg
  • Vitamin C - 26.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 375°F. In a large bowl, mix beans, rice, corn, tomato, zucchini, onion, garlic, chile powder, cilantro, oil, salt and black pepper. (Stuffing mixture can be prepared 1 day in advance and stored in a container in refrigerator, tightly covered with plastic wrap.)

Step 2

Spray a large roasting pan with cooking spray. Mound 1/2 cup stuffing mixture into each poblano pepper half and place in roasting pan. Cover with aluminum foil and bake for 40 to 45 minutes. Uncover, sprinkle with cheese and bake for another 10 minutes.

Step 3

To serve, top each stuffed pepper half with 1/2 tablespoon sour cream.

Step 4

Serve immediately.

Tips & Variations


  • Olive oil cooking spray

Tags : Dinner

Related

NELady

This packed a punch of flavor! I was a bit worried the poblanos would be too spicy for the kids, but they were super mellow (and fork tender!) after baking with the filling. I used instant brown rice, so I could make them quicker. It worked great for me. I followed as directed except I omitted the sour cream.

review by:
(2 May 2021)

Daily Inspiration

We love stuffed poblano peppers and this vegetarian-style stuffing was delicious. The only change I made was to use black beans vs. the red beans. Will definitely make them again very soon.

(20 Sep 2016)