These poblano peppers are stuffed with rice, black beans, shredded cheese, cream cheese and your choice of protein. Once the rice and meat are cooked, the recipe comes together quickly!
- 8-10 Poblano Peppers. Note: You can also use Bell Peppers but I prefer the flavor of Poblano. This isn’t always the case but occasionally, poblanos have a very slight note of heat. If you are incredibly sensitive, use Bell Peppers.
- 3 cups of cooked rice or 1.5 cups before cooked.
- 2 cups of turkey, chicken or pork sausage and ground beef is great too! Your preference!
- 2 cups of shredded Mexican cheese
- 4 ounces of softened cream cheese (1/2 the package if using Philadelphia brand).
- 1 can of Original Rotel (diced tomatoes and green chilies)
- 1/2 cup of chopped cilantro
- Juice of one lime
- Sea salt, Black pepper and garlic salt to taste. For me, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1/4 teaspoon of garlic salt but adjust accordingly.
- Cook rice according to package. I used long grain white rice in one batch and cauliflower rice in another and both were great! Once the water comes to a boil, I added a little salt to the water which seasons the rice.
- While rice is cooking, cook your choice of meat. Pork sausage won’t need any seasoning but if you’re using ground beef, chicken or turkey, I would season with a little salt, black pepper and garlic salt.
- Set rice and meat aside once cooked.
- Preheat oven to 400 degrees.
- Make a “V” shaped cut into the poblano and remove seeds.
- Arrange poblano peppers in a single layer on the baking sheet so that they aren’t overlapping.
- Drizzle pepper shells and tops with olive oil and a small pinch or sprinkle of sea salt.
- Bake for 10 minutes or until peppers are gently softened. NOTE: For most ovens, 10 minutes in a preheated oven is sufficient because they’ll be cooking a second time once the peppers are stuffed. Remove from oven and set aside.
- In a large bowl add the rice and meat and combine with softened cream cheese, 1 cup of shredded cheese, the can of Rotel (some liquid is good but do not use it all), 1/4 cup of cilantro, juice from half a lime or more if you prefer and season to taste with sea salt, pepper and garlic salt.
- Spoon mixture into the peppers, sprinkle with the remaining cilantro and cheese.
- I slice the pepper tops into thin horizontal strips (as pictured above) and lay back on the pepper. Optional.
- Return peppers to the 400 degree oven for another 10-15 minutes (ovens vary) or until peppers are tender and cheese is melted. Allow to cool slightly before serving.
- Serve with sour cream, avocado and if you’re feeling extra, chips and salsa!
NOTE: Place any leftover filling in a baking dish and cook along with the peppers. You’ll appreciate the side dish. -OR- freeze the leftover portion for future use!
You can find more recipes to make during your quarantine here!