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Stuffed Poblano Peppers

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Ingredients

  • 8 large poblano peppers
  • Grape seed oil
  • 1 large onion, chopped
  • 1 tablespoon minced garlic
  • 1 large red bell pepper, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 12 ounce package frozen sweet corn, thawed
  • 1 cup chicken broth
  • 1 1/2 cups (16 ounces) salsa
  • 16 ounce can refried beans
  • 14.5 ounce can black beans, rinsed and drained
  • 1 1/2 cups instant rice, uncooked
  • 1 teaspoon salt
  • 8 ounces shredded cheddar cheese
  • 8 ounces shredded mozzarella cheese

Details

Servings 4

Preparation

Step 1

Coat peppers with oil and roast on medium-high grill for about 8 minutes. Remove seeds and skin and arrange in large oven-proof casserole dish.

Meanwhile, sauté onion in large skillet on medium-high heat. Add bell pepper, garlic, cumin and pepper; sauté until tender. Add corn, broth and salsa; bring to a boil. Stir in salt, both cans of beans, and rice. Cover and remove from heat. Let stand 5 minutes.

Spoon mixture over poblanos and bake uncovered for 25 minutes at 350º F. Sprinkle cheese over poblanos and bake an additional 5 minutes or until cheese melts.

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