All Recipes | Dinner | Stuffed Poblanos

DIFFICULTY LEVEL

Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard

 

Stuffed Poblans

No ratings yet
Print Pin Save to Collections Add to Shopping List Add to Shopping List
Cuisine: Mexican
Course: Dinner
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6
Calories: 300kcal

Equipment

  • 9x13 baking dish

Ingredients

  • 6-8 poblano peppers
  • 2 Tbsp. olive oil
  • 1 medium red onion (small dice)
  • 1 red bell pepper (small dice)
  • 3-4 cloves garlic (minced)
  • 15 oz. can seasoned black beans, drained
  • 10 oz. bag frozen corn
  • 1 cup cooked brown rice
  • 2 tsp. cumin
  • 2 tsp. dried oregano
  • 1/2 tsp. black pepper
  • 15 oz. can red or green enchilada sauce

Optional Toppings

  • Cilantro (optional)
  • Shredded cheese (optional)
  • Sour cream (optional)

Instructions

  • Wash and dry poblanos. Place them in the broiler and roast until the skin is blackened. Wrap roasted poblanos in foil and allow to cool completely, about 20 minutes. (Make the filling while the peppers are cooling.)
  • Once cool, use a paper towel to remove the blackened skin. Make a small, lengthwise slit in the poblano and remove as many of the seeds as possible without tearing the flesh. Set aside.
  • Heat the oven to 350˚F and spray a 9x13 casserole dish with non-stick spray. Set aside.
  • Heat a large sauté pan over medium-high heat. Add oil and heat until it begins to shimmer then add onion, bell pepper and garlic. Cook for about 5 minutes or until vegetables begin to soften. Add beans, corn, rice and spices. Stir well and heat through.
  • Pour half of the enchilada sauce into the casserole dish and set aside.
  • Fill roasted poblanos evenly with the rice mixture, placing them in the casserole dish as you work. Once all poblanos are filled and in the dish, spoon the remaining enchilada sauce over poblanos. Bake about 20-30 minutes or until the mixture is heated through and sauce is bubbling.
  • Top with your favorite garnishes and enjoy.

Video

Notes

  • Bell pepper can by any color of your choice.

Nutrition

Calories: 300kcalCarbohydrates: 51gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 625mgPotassium: 719mgFiber: 13gSugar: 11gVitamin A: 1714IUVitamin C: 127mgCalcium: 87mgIron: 5mg
Subscribe
Notify of

0 Comments
Oldest
Newest
Inline Feedbacks
View all comments

Related recipes:

6-Ingredient Chicken Enchiladas Skillet Veggie Tacos Sausage Spinach Rice Bowl Slow Cooker Lemon Pepper Chicken and Zucchini
Nutrition Facts
Stuffed Poblans
Amount per Serving
Calories
300
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Sodium
 
625
mg
27
%
Potassium
 
719
mg
21
%
Carbohydrates
 
51
g
17
%
Fiber
 
13
g
54
%
Sugar
 
11
g
12
%
Protein
 
12
g
24
%
Vitamin A
 
1714
IU
34
%
Vitamin C
 
127
mg
154
%
Calcium
 
87
mg
9
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.