It’s always nice to have a delicious meal that’s quick and easy to make. These stuffed poblano peppers are a great example. Unlike the traditional stuffed peppers, these babies require less than 30 minutes to whip up. The trick is that the peppers are broiled on their own and then the pre-cooked filling is added. As an added bonus, they are meatless and jam-packed with nutrients. Robert, my carnivore husband, even put his stamp of approval on the dish.
I have to confess that I am normally not a fan of stuffed peppers, but I actually loved this meal. They aren’t too spicy and they are hearty enough to be a main dish. I even reheated the leftovers for lunch the next day.
If you’re looking for a fast dinner, you’ve found the right recipe!
Stuffed Poblano Peppers
Yield: 4 servings
- 4 poblano peppers
- 1 cups uncooked brown rice
- 1 1/2 cups salsa
- 1 15oz can black beans
- 1 1/2 cups canned or fresh corn
- 1 tsp cumin
- 1 tsp chili powder
- 1/8 tsp cayenne pepper
- Salt and freshly ground pepper
- 1/2 cup shredded Mexican blend cheese
Cook the rice according to the package instructions. Slice each poblano pepper in half lengthwise and remove the seeds and ribs (you may want to wear gloves to avoid burning yourself)!
Place the peppers in a baking dish skin side up. Broil for 7 minutes and then flip the peppers and broil 7 minutes longer.
Drain and rinse the black beans. In a large microwave-safe bowl, combine the beans, salsa, corn, a quarter cup of cheese, cumin, chili powder, and cayenne. Add salt and pepper to taste. Heat the fillingfor about 2-3 minutes in the microwave (or until warm), stirring after each 30 second increment.
Spoon the filling into each half. Top with the remaining cheese and broil until the cheese is melted, about 2 minutes longer.
Remove from the oven and enjoy!
Source: Slightly adapted from A Couple Cooks