Vegetarian Stuffed Poblano Peppers

4 poblano peppers, sliced lengthwise (seeds discarded)
1 cup uncooked rice
1 (14.5 can) black beans, drained and rinsed
1 can corn
1 cup fresh salsa
cilantro, to taste
1 Tbs. cumin
1 Tbs. chili powder
2 scallions, finely chopped
2 cups shredded cheddar cheese

Cook the rice according to the directions on the package.
Set oven to broil. Place the peppers skin side down on a rimmed baking sheet and broil 5 minutes, to start the softening. Remove from heat. Adjust oven to 400.
In a large (microwave safe) bowl combine the cooked rice, black beans, salsa, corn, scallions, cumin, chili powder, and a good pinch of salt and pepper. Toss to combine. Cook in microwave for 1 minute.
Spoon the filling into each pepper half.
Sprinkle the cheese over each pepper. Slide back into the oven and bake for 20 minutes.
Optional: Serve garnished with cilantro and a good squeeze of lime juice!
source: Bev Cooks!

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