Description
Delicious roasted poblano peppers stuffed with a flavorful mixture of rice, beans, and spices, topped with cheese and crema.
Ingredients
Scale
- 4 large poblano peppers, roasted and peeled
- 1 cup cooked long grain rice
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup diced tomatoes
- 1/4 cup chopped red onion
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded cheese
- 1 cup tomato sauce or salsa roja
- 1/2 teaspoon cumin (for sauce)
- 1/2 teaspoon oregano
- Salt to taste
- 1/2 cup shredded cheese (for topping)
- 1/4 cup Mexican crema or sour cream
- 2 tablespoons chopped peanuts (optional)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- Roast poblano peppers under broiler or open flame until charred. Steam in a bowl covered for 10 minutes, then peel and remove seeds.
- In a bowl, mix cooked rice, black beans, corn, tomatoes, onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Stir in cilantro and cheese.
- Gently stuff peppers with the filling and place them in a greased baking dish.
- Mix tomato sauce with cumin, oregano, and salt. Spread some on the bottom of the dish, pour the rest over the peppers, and top with cheese.
- Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake another 10–15 minutes.
- Drizzle crema over baked peppers, garnish with peanuts and cilantro, and serve hot.
Notes
- For a vegetarian option, ensure that the cheese used is vegetarian-friendly.
- Customize the toppings according to your preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 25mg