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

CHORIZO AND RICE-STUFFED POBLANO PEPPERS



Chorizo and Rice-Stuffed Poblano Peppers image

Spicy chorizo and rice stuffed into poblano peppers and roasted to perfection.

Provided by Donald C

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h50m

Yield 4

Number Of Ingredients 18

1 pound chorizo sausage
1 (10 ounce) can diced tomatoes with green chile peppers
1 small onion, diced
1 small carrot, grated
1 small stalk celery, grated
2 tablespoons minced garlic
1 teaspoon Worcestershire sauce
1 teaspoon adobo seasoning
1 teaspoon dried basil
1 teaspoon dried cilantro
1 cup cooked long-grain rice
1 tablespoon chopped fresh parsley
olive oil cooking spray
4 poblano peppers, halved and seeded
½ cup water
⅛ cup shredded Cheddar cheese
⅛ cup shredded mozzarella cheese
⅛ cup shredded pepper Jack cheese

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  • Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.
  • Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.
  • Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.

Nutrition Facts : Calories 660.5 calories, Carbohydrate 25 g, Cholesterol 110.3 mg, Fat 47.3 g, Fiber 4.8 g, Protein 33.5 g, SaturatedFat 18.3 g, Sodium 1791.7 mg, Sugar 3.3 g

VEGETARIAN STUFFED POBLANOS



Vegetarian Stuffed Poblanos image

Poblano peppers stuffed with black beans, cheese and cornmeal, from Martha Stewart Everyday Food, April 2008. I've mostly just stolen this recipe from marthastewart.com, but added a few tips. If the poblanos are a little flattish, be sure to slice the peppers so that they they form a deep "pocket" to stuff. Be sure to use a reasonably good cheese. If you can't find good quality pepper jack, use plain Monterey Jack or cojack cheese and be sure to include the minced pepper. Cook time includes cooling time.

Provided by Podkayne

Categories     Black Beans

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

1 (28 ounce) can whole tomatoes in puree
1 jalapeno chile, minced (ribs and seeds removed, for less heat) (optional)
2 small onions, chopped
3 garlic cloves (2 whole, 1 minced)
salt and pepper
1 (19 ounce) can black beans, rinsed and drained
1/2 cup yellow cornmeal
1 cup shredded monterey jack pepper cheese
1 teaspoon ground cumin
4 large poblano chiles, halved lengthwise, seeded
crushed tortilla chips (optional)

Steps:

  • Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
  • In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
  • Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
  • Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.
  • Plate the stuffed poblanos, sprinkle with crushed tortilla chips and top with sauce.

QUINOA STUFFED POBLANOS



Quinoa Stuffed Poblanos image

This Recipe #243689 gives four different ways to roast your poblanos.The chili's range in heat so taste a little piece if not to hot go ahead and add some pepper flakes if desired to the filling. Serve as an appetizer, side or a main vegetarian meal.

Provided by Rita1652

Categories     Grains

Time 50m

Yield 8 serving(s)

Number Of Ingredients 17

4 poblano peppers, roasted, seeds removed and sliced in half
1 tablespoon olive oil
1 large celery (almost one cup sliced)
1 large shallot, 1/2 cup diced
3 mushrooms, 1 cup diced
3 garlic cloves, minced
1 cup diced tomato
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon smoked paprika
salt and pepper
1 cup cooked quinoa
3 ounces Cotija cheese, crumbled
1 cup corn
1/2-1 cup black beans (optional)
1 tablespoon fresh cilantro, chopped
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees. Grease bottom of a casserole dish.
  • In a large pan heat oil.
  • Saute celery,shallots, mushrooms, garlic for 5 minutes. Add tomatoes and dried spices cook 3 minutes. Add remaining ingredients except for the shredded cheese and chili`s. Taste and season with salt and pepper to your likings.
  • Fill chili`s distributing the filling among the halves and place cut side up in the prepared casserole.
  • Sprinkle with cheese.
  • Bake 15-20 minutes.

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