Rio Bravo Rice Stuffed Poblanos Recipes

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RIO BRAVO RICE-STUFFED POBLANOS



Rio Bravo Rice-Stuffed Poblanos image

A quick and easy vegeterian dish from Rice to the Rescue. Poblano's are so mild, they almost taste like sweet green peppers. Add chopped jalapenos to give spicy kick.

Provided by gailanng

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

6 large poblano peppers
cooking oil
3 cups cooked long-grain rice
2/3 cup sour cream
1 1/2 cups shredded smoked gouda cheese or 1 1/2 cups cheddar cheese, divided
1 cup frozen corn kernels, thawed
1/3 cup chopped cilantro leaf, plus additional (to garnish)
salt and pepper
jalapeno, chopped (optional)

Steps:

  • Preheat oven to 400 degrees.
  • Slit each pepper lengthwise so peppers can later be stuffed with rice filling. Carefully remove loose seeds and veins, keeping stem intact. Rub pepper generously with oil and place on baking sheet; set aside.
  • Combine rice, sour cream, 1 cup cheese, corn and cilantro in a medium bowl. Season with salt and pepper. Divide mixture to stuff each pepper; sprinkle with remaining cheese. Bake in preheated oven 20 to 25 minutes, until peppers are crisp-tender and filling is heated through. Garnish with cilantro.
  • --------------------------------------------------------------------------------.

Nutrition Facts : Calories 361.9, Fat 15.1, SaturatedFat 8.2, Cholesterol 45.5, Sodium 264, Carbohydrate 46.4, Fiber 5.9, Sugar 1.6, Protein 13.8

MEXICAN RICE STUFFED POBLANO PEPPERS



Mexican Rice Stuffed Poblano Peppers image

Make and share this Mexican Rice Stuffed Poblano Peppers recipe from Food.com.

Provided by TXS3003

Categories     Low Cholesterol

Time 50m

Yield 5 serving(s)

Number Of Ingredients 10

1 cup jasmine rice
1 (10 ounce) can Rotel tomatoes & chilies
1/2 red onion, chopped
3 scallions, chopped
1 tablespoon cumin
1 tablespoon garlic, minced
5 poblano peppers
4 cups water
1 cup mexican cheese
1 (15 ounce) can black beans

Steps:

  • Fry rice in a little olive oil until it is lightly browned. (3-5 minutes).
  • add rotel (and juice), garlic, onion, cumn.
  • fry one more minute and pour into sauce pan with the water and beans.
  • boil for 15 minutes or until tender.
  • in the mean time, slice poblano peppers in half and remove seeds.
  • Broil peppers for 3-5 minutes to begin roasting.
  • Pile rice mix on top of poblano peppers and sprinkle with cheese.
  • bake for 15-20 minutes, until cheese is lightly browned.

Nutrition Facts : Calories 387, Fat 10.2, SaturatedFat 5.3, Cholesterol 27.7, Sodium 546.3, Carbohydrate 59.6, Fiber 10.6, Sugar 1.9, Protein 16.6

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