Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mexican Rice Stuffed Poblano Peppers Recipe
    Lost? Site Map

    Mexican Rice Stuffed Poblano Peppers

    Mexican Rice Stuffed Poblano Peppers. Photo by Rita~

    1/2 Photos of Mexican Rice Stuffed Poblano Peppers

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    TXS's Note:

    homemade mexican rice on top of poblano peppers with mexican cheeses.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Fry rice in a little olive oil until it is lightly browned. (3-5 minutes).
    2. 2
      add rotel (and juice), garlic, onion, cumn.
    3. 3
      fry one more minute and pour into sauce pan with the water and beans.
    4. 4
      boil for 15 minutes or until tender.
    5. 5
      in the mean time, slice poblano peppers in half and remove seeds.
    6. 6
      Broil peppers for 3-5 minutes to begin roasting.
    7. 7
      Pile rice mix on top of poblano peppers and sprinkle with cheese.
    8. 8
      bake for 15-20 minutes, until cheese is lightly browned.

    Ratings & Reviews:

    • on September 25, 2011


      I was confused about the water...4 cups seemed like a lot, and when I saw that it only had to cook for 15 minutes, I was really suspicious. Mine simmered for almost an hour, there was still a lot of liquid, and the rice was getting mushy. The flavors are all there, but I didn't like the texture and will add less water next time.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 30, 2009


      Followed the recipe exactly, except cutting it down for 2 people. Loved the flavors. Put salsa on top for extra flavor! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 24, 2009


      Very good! I did use Queso Fresco for the cheese and I didn't have Rotel so I just used diced tomatoes with garlic and onion. It turned out really well. thanks for posting!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Mexican Rice Stuffed Poblano Peppers

    Serving Size: 1 (410 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 387.0
    Calories from Fat 91
    Total Fat 10.1 g
    Saturated Fat 5.3 g
    Cholesterol 27.7 mg
    Sodium 546.2 mg
    Total Carbohydrate 59.5 g
    Dietary Fiber 10.6 g
    Sugars 1.9 g
    Protein 16.6 g

    Ideas from


    Over 475,000 Recipes Network of Sites