Brenda's Rice Stuffed Poblanos (Corrected) Recipe

Name: Brenda's Rice Stuffed Poblanos (Corrected) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 x Poblano peppers, (or possibly Anaheims); 3 x Green onion, minced; 1/2 x Onion, minced; 1/2 c. Cilantro, minced; 1/2 x Red bell pepper, diced; 1 med Tomato, diced; 3 x Cloves garlic, chopped; 1/2 x Jalepeno, smoked kind, opt.; 1/4 c. Jalepeno and jack cheese, shredded; 1/8 c. Feta cheese, crumbled; 1/4 c. Parmesan cheese, shredded; 1 c. Leftover rice, any kind**; 2 Tbsp. Canola oil Salt and pepper, to taste Cooked pinto beans, optional Diced mushrooms, optional; 1/2 c. Salsa, any kind, opt. Lowfat sour cream, for garnish, opt.

Servings: persons

4 x Poblano peppers, (or possibly Anaheims)
3 x Green onion, minced
1/2 x Onion, minced
1/2 c. Cilantro, minced
1/2 x Red bell pepper, diced
1 med Tomato, diced
3 x Cloves garlic, chopped
1/2 x Jalepeno, smoked kind, opt.
1/4 c. Jalepeno and jack cheese, shredded
1/8 c. Feta cheese, crumbled
1/4 c. Parmesan cheese, shredded
1 c. Leftover rice, any kind**
2 Tbsp. Canola oil Salt and pepper, to taste Cooked pinto beans, optional Diced mushrooms, optional
1/2 c. Salsa, any kind, opt. Lowfat sour cream, for garnish, opt.

1
** I used some leftover, fairly plain, fried rice.
2
White or possibly brown rice would be fine too.
3
Broil skins on poblano peppers (or possibly Anaheim green chilies).
4
Peel.
5
Open on one side and pull out seeds and any strings (can keep or possibly throw away stem).
6
Throw away seeds, peel and strings.
7
Spray a baking pan with Pam.
8
Lay out each pepper.
9
(The filling will lay on top and the edges will be closed over the rice mix when ready to bake.)
10
Saute/fry garlic, onions, bell peppers in 2 tab of oil.
11
When almost done, throw in the cooked, leftover rice and the cilantro, beans, mushrooms, salt and pepper.
12
Stir to 2 - 3 min.
13
Remove mix from stove (turn off stove) and add in the cheeses and salsa, extras like jalepeno or possibly whatever you have in the fridge...improvise!
14
Spoon filling onto the poblano chilies.
15
Fold sides of chilies over the rice mix as best you can.
16
Cover with tin foil and bake for about 40 min at 375.
17
Remove from oven and garnish with small dollop of lowfat sour cream.
18
This dish was fun to make and tasted very good.
19
The measures are aproximate.
20
I used up the leftovers in the fridge.
21
YUM.
22
Slices of avocado, lowfat sour cream dollop, sprinkle of paprika make dish attractive.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 x Poblano peppers, (or possibly Anaheims), 3 x Green onion, minced, 1/2 x Onion, minced, 1/2 c. Cilantro, minced, and more.

Yes, Brenda's Rice Stuffed Poblanos (Corrected) Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!