Stuffed Poblano Peppers
By Mike_67
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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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