Southwest Stuffed Poblanos

Southwest Stuffed Poblanos


4 fresh poblano peppers, halved, seeded and deveined
1 cup vegetable broth
½ cup brown rice
¼ cup chopped onion
1 package (10 ounces) frozen seasoned corn and black beans, thawed
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 package (8 ounces) shredded Monterey jack cheese (divided)
1 can (14.5 ounces) Mexican-style petite diced tomatoes, undrained


Place 4 poblano peppers cut-side up in 9 x 13-inch baking dish that has been coated with no-stick cooking spray; set aside.

Dice remaining 4 poblano peppers; set aside.

In medium saucepan, combine broth, rice, and onion; bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 35 to 45 minutes.

Stir in thawed vegetables, the diced poblanos, cumin, chili powder, salt, pepper, and 1 cup of the shredded cheese.

Spoon filling into peppers; spoon tomatoes along with their juice over top.

Cover and bake in 375°F. oven until peppers are tender, about 30 to 35 minutes.

Uncover and top with remaining cheese. Bake until cheese is melted, about 3 minutes.


Poblano peppers, sometimes called pasilla peppers, are dark green triangular shaped chiles that are 4 to 5 inches in length. Used in many traditional Latin dishes, they have a rich, sweet flavor that varies from mild to mildly warm. Small green bell peppers can be substituted for poblanos in this recipe.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 496
Cholesterol: 51 mg
Fat: 19 g
Sodium: 1117 mg
Carbohydrates: 55 g
Protein: 26 g
Fiber: 8 g