Rio Bravo Rice-Stuffed Poblanos

"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."
 
Rio Bravo Rice-Stuffed Poblanos created by ColoradoCooking
Ready In:
40mins
Ingredients:
9
Serves:
6
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ingredients

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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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  1. ColoradoCooking
    Rio Bravo Rice-Stuffed Poblanos Created by ColoradoCooking
  2. ColoradoCooking
    Rio Bravo Rice-Stuffed Poblanos Created by ColoradoCooking
  3. ColoradoCooking
    Rio Bravo Rice-Stuffed Poblanos Created by ColoradoCooking
  4. ColoradoCooking
    Great meatless recipe. I’ll make again for sure. Thanks for sharing. I cooked the rice in chicken broth and added a can of Mexican hot sauce in the baking dish before baking.
     
    • Review photo by ColoradoCooking
  5. mommyluvs2cook
    The perfect lunch! I added some chopped tomatoes to the mix, it was very flavorful and delicious :) Thanks!!
     

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