Stuffed Poblano Peppers
Cuisine: Mexican
Author: OMG Lifestyle Blog
These delicious Vegetarian Stuffed Poblano Peppers are so easy to prepare and my shortcuts help to get them on the table in no time. Serve them garnished with chopped cilantro and a trio of sauces and you will have a delicious entreé or hearty appetizer.
Ingredients
  • 8 Poblano peppers
  • olive oil
  • 1 onion, chopped
  • 1 Jalapeno pepper, minced
  • 1 large clove garlic, minced
  • 2 cups brown or white rice, cooked *
  • 1 cup corn
  • 1 15 oz. can black beans, rinsed and drained
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • ¼ teaspoon crushed red pepper
  • salt and pepper
  • shredded mozzarella cheese for topping
  • ½ cup sour cream
  • 1 teaspoon lime juice
  • green salsa verde & other favorite salsas and hot sauces**
  • fresh cilantro for garnish
  • * I use Trader Joe's Frozen Brown or White Rice which is pre-cooked. Heat in microwave per package directions before adding to onion mixture.
  • ** I used Tastefully Simple's Sweet Jalapeno Dip Starter and it was delicious over the peppers with the sour cream
Instructions
  1. Pre-heat oven to 400 degrees.
  3. Mix ½ cup sour cream, 1 teaspoon lime juice and ¼ teaspoon cumin and set aside for one of your toppings.
  5. Wash peppers. Lay them on cutting board to see where they lay flat without rolling. Cut a portion of the top to create a boat like vessel for the stuffing (see photo). Chop the discarded pieces and sauté with onions in next step. Using a paring knife, cut away at the interior root of the stem and the membrane and seeds. Discard.
  7. Sauté onion, the discarded pepper and jalapeno in olive oil until soft. While onions are cooking, place peppers on a foil lined pan and cook for 10 minutes in 400 degree oven.
  9. Add garlic to onions and sauté for an additional minute. Add rice, corn, black beans and spices. Adjust seasonings as needed. Cook until heated through.
  11. Remove peppers from oven and let cool slightly. Stuff with rice and bean mixture. Top with shredded mozzarella cheese.
  13. Reduce oven temperature to 375 degrees and bake peppers on foil lined pan for 15-20 minutes, until cheese melts and is a golden brown.
  15. Serve stuffed peppers with prepared sour cream, salsa verde and other desired sauces.
Recipe by OMG Lifestyle Blog at https://omglifestyle.com/vegetarian-stuffed-poblano-peppers/