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.
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