Top Review by Sharon123
Ooooh, so yummy! I left out the cilantro, only because I didn't have any. I used brown rice and let it cook a little longer. Oh, I also left out the jalapeno but used Rotel diced tomatoes with chilies. Very good vegetarian meal! I served with salsa. Yum! Made for Newest Zaar tag.
- 236.59 ml onion, finely chopped
- 1 garlic clove, minced
- 14.79 ml vegetable oil
- 453.59 g can diced tomatoes
- 354.88 ml water
- 118.29 ml bottled chili sauce
- 1 jalapeno, seeded and minced (optional)
- 2.46 ml chili powder
- 2.46 ml cumin
- 4.92 ml salt
- 0.25 ml pepper
- 4.92 ml brown sugar
- 2.46 ml Worcestershire sauce
- 59.14 ml fresh cilantro (optional)
- 177.44 ml uncooked white rice
- 6 large poblano peppers, roasted
- 425.24 g can black beans, drained
- 226.79 g monterey jack cheese, shredded (2 cups, divided)
Directions See How It's Made
- Spanish Rice (can be made in advance):.
- Sauté onion, garlic and pepper in vegetable oil until tender.
- Add rest of ingredients.
- Stir, cover and simmer for 35-40 minutes.
- Stuffed Peppers:.
- Spray casserole dish with non-stick spray.
- Cut slit in one side of each chili, removing seeds and membrane, carefully leaving the stem intact.
- Mix together Spanish rice, beans and 1 cup cheese.
- Divide the rice/bean mixture between the poblano peppers.
- Place in casserole dish, cover and bake in 350°F oven for 35 minutes or until chiles are tender.
- Sprinkle top with remaining cheese (1 cup) and continue baking until melted (approximately 5 minutes).
- Note: Place peppers on a foil-lined baking sheet. Bake in a 425°F oven for 20-25 minutes until skin is bubbly and browned. Cool in ziplock bag or covered casserole dish for 30 minutes or until cool enough to handle. Peel skin. This process can also be done on an outside grill or over a gas burner.