Stuffed poblano
Stuffed Poblano Peppers or Poblano Peppers Stuffed with Rice and beans is a Mexican vegetarian delight that we enjoy as a family for dinner.
Prep Time30 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Main Course
Cuisine: Mexican
Diet: Vegetarian
Servings: 8 servings
Calories: 173kcal
- 4 Poblano pepper
- ½ cup Mexican Rice cooked
- Prepared Black beans - Check the recipe below
- Sauce - Check the recipe below
- 1 cup Shredded Mexican blend cheese
To Make the Black Beans
- 1 can Organic Black Beans 15 oz drained and rinsed
- 1 Onion chopped
- 1 clove Garlic minced fine
- 1 teaspoon Cumin powder
- ½ teaspoon Chili powder
- few Cilantro
- 2 teaspoon Oil
- to taste Salt
To Make the sauce
- 1 can Whole tomatoes in puree 28 oz
- 2 cloves Garlic
- 1 Jalapeno
- 1 small Onion
- to taste Salt
To Make the Black Beans
In a pan, heat 2 teaspoon of oil. Add the chopped onions and sauté until translucent. Now add the minced garlic and fry for one more minute.
Now add the drained and rinsed black beans to the pan and mix well. Also add ground cumin and the chili powder and give it a stir.
Finally add the chopped cilantro and turn off the flame. Keep it aside until ready to assemble.
To Make the Sauce
In a blender, add all the ingredients listed under the sauce and puree them. If you prefer spicier sauce, leave the seeds and ribs of the jalapeno intact. If you prefer a milder sauce, remove the seeds and the ribs from the jalapeno and then add it to the blender. Pour the sauce in to a 9 x 13 baking dish.
To Assemble the Stuffed Poblano
Preheat the oven to 425 F.
Clean the poblano peppers and cut each of them vertically into 2. Remove the seeds and the ribs carefully. Repeat this with all the peppers.
Get the rice, beans and cheese all ready to be stuffed.
Working with one piece of pepper at a time, spread a layer of beans. Then top it off with rice. Make sure that the peppers are stuffed well without much empty space.
Place the stuffed peppers onto the baking dish that is layered with the sauce.
Once the peppers are all stuffed and placed in the pan, spread the cheese over the peppers.
Wrap the baking pan with aluminum foil wrap and place it in the oven.
Bake at 425 F for about 45 mins or until the peppers are soft and tender.
Now open the aluminum foil and cook for some more time until the sauce thickens up and the cheese is browned on top.
Let it sit for few minutes before serving.
Calories: 173kcal | Carbohydrates: 26g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 393mg | Potassium: 428mg | Fiber: 6g | Sugar: 4g | Vitamin A: 431IU | Vitamin C: 58mg | Calcium: 213mg | Iron: 2mg