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Mexican Poblano Stuffed Peppers

Here's how you make Mexican Poblano Stuffed Peppers
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  • Servings: 4
  • Prep: 10m
  • Cook: 55m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 cup cooked red beans (drained and rinsed)
  • 1 cup cooked long grain brown rice
  • 1/2 cup whole kernel corn (frozen, thawed)
  • 1 medium tomato, diced
  • 1 small zucchini, diced
  • 2 tablespoons yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1/8 teaspoon ground chile powder
  • 1/2 cup cilantro leaves, chopped (packed)
  • 1 teaspoon olive oil
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 1 pound poblano peppers (4 peppers, cut in half)
  • 8 tablespoons low-fat cheese, shredded (Mexican cheese blend)
  • 2 ounces low-fat sour cream (4 tablespoons)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and variations.
  • Olive oil cooking spray

We hope you enjoy this recipe!

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