Rio Bravo Rice-Stuffed Poblanos

Total Time
40mins
Prep 15 mins
Cook 25 mins

A quick and easy vegeterian dish from Rice to the Rescue. Poblano's are so mild, they almost taste like sweet green peppers. Add chopped jalapenos to give spicy kick.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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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Most Helpful

Very good and very easy. The poblanos are a wonderful base for the filling. I used the smoked gouda; just loved the flavor imparted by it. Thanks for sharing!

Starrynews April 10, 2011

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 Cheese Enchilada Stack#104312 and a small green salad.

mama smurf May 16, 2013

I really liked these. My peppers couldn't hold all the filling though, so we had some of it on the side. Cooking it in the peppers really makes a difference! It's so much more creamy and tasty that way. Thanks for sharing.

strawberrybird June 08, 2011