Rio Bravo Rice-Stuffed Poblanos
photo by ColoradoCooking
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 6 large poblano peppers
- cooking oil
- 3 cups cooked long-grain rice
- 2⁄3 cup sour cream
- 1 1⁄2 cups shredded smoked gouda cheese or 1 1/2 cups cheddar cheese, divided
- 1 cup frozen corn kernels, thawed
- 1⁄3 cup chopped cilantro leaf, plus additional (to garnish)
- salt and pepper
- jalapeno, chopped (optional)
directions
- Preheat oven to 400 degrees.
- Slit each pepper lengthwise so peppers can later be stuffed with rice filling. Carefully remove loose seeds and veins, keeping stem intact. Rub pepper generously with oil and place on baking sheet; set aside.
- Combine rice, sour cream, 1 cup cheese, corn and cilantro in a medium bowl. Season with salt and pepper. Divide mixture to stuff each pepper; sprinkle with remaining cheese. Bake in preheated oven 20 to 25 minutes, until peppers are crisp-tender and filling is heated through. Garnish with cilantro.
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Reviews
-
This is another hit from gailanng!!!! I cut the recipe in half, ended up using 4 large poblano peppers (had more filling than for the three) and I also added some minced onion and garlic to the rice mixture. I used a mixture of cheddar cheese and also some Mexican cheese. Definately a keeper and one I am putting into my Favorites of 2013. I wondered how the peppers would be not roasting them first....they were wonderful. Thank you for another wonderful dish! Made for Zaar Chef Alphabet Soup ~ Jan-June tag game. P.S. I served this with recipe#104312#104312 and a small green salad.
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!