Stuffed Poblano Peppers

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The latest family favorite!

These poblano peppers are stuffed with rice, black beans, shredded cheese, cream cheese and your choice of protein. Once the rice and meat are cooked, the recipe comes together quickly!

Ingredients:

  • 8-10 Poblano Peppers. Note: You can also use Bell Peppers but I prefer the flavor of Poblano. This isn’t always the case but occasionally, poblanos have a very slight note of heat. If you are incredibly sensitive, use Bell Peppers.

  • 3 cups of cooked rice or 1.5 cups before cooked.

  • 2 cups of turkey, chicken or pork sausage and ground beef is great too! Your preference!

  • 2 cups of shredded Mexican cheese

  • 4 ounces of softened cream cheese (1/2 the package if using Philadelphia brand).

  • 1 can of Original Rotel (diced tomatoes and green chilies)

  • 1/2 cup of chopped cilantro

  • Juice of one lime

  • Sea salt, Black pepper and garlic salt to taste. For me, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1/4 teaspoon of garlic salt but adjust accordingly.

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Directions:

  • Cook rice according to package. I used long grain white rice in one batch and cauliflower rice in another and both were great! Once the water comes to a boil, I added a little salt to the water which seasons the rice.

  • While rice is cooking, cook your choice of meat. Pork sausage won’t need any seasoning but if you’re using ground beef, chicken or turkey, I would season with a little salt, black pepper and garlic salt.

  • Set rice and meat aside once cooked.

  • Preheat oven to 400 degrees.

  • Make a “V” shaped cut into the poblano and remove seeds.

  • Arrange poblano peppers in a single layer on the baking sheet so that they aren't overlapping.

  • Drizzle pepper shells and tops with olive oil and a small pinch or sprinkle of sea salt.

  • Bake for 10 minutes or until peppers are gently softened. NOTE: For most ovens, 10 minutes in a preheated oven is sufficient because they’ll be cooking a second time once the peppers are stuffed. Remove from oven and set aside.

  • In a large bowl add the rice and meat and combine with softened cream cheese, 1 cup of shredded cheese, the can of Rotel (some liquid is good but do not use it all), 1/4 cup of cilantro, juice from half a lime or more if you prefer and season to taste with sea salt, pepper and garlic salt.

  • Spoon mixture into the peppers, sprinkle with the remaining cilantro and cheese.

  • I slice the pepper tops into thin horizontal strips (as pictured above) and lay back on the pepper. Optional.

  • Return peppers to the 400 degree oven for another 10-15 minutes (ovens vary) or until peppers are tender and cheese is melted. Allow to cool slightly before serving. 

Serve with sour cream, avocado and if you’re feeling extra, chips and salsa!

NOTE: Place any leftover filling in a baking dish and cook along with the peppers. You’ll appreciate the side dish. -OR- freeze the leftover portion for future use!