Brown Rice & Bean Stuffed Poblano Peppers Recipe

Name: Brown Rice & Bean Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Poblano Peppers, Cut In Half Lengthwise, Seeds Removed; 1 Tablespoon Olive Oil; 1 Onion, Diced; 4 cloves Garlic, Minced; 1- 1/2 cup Low Sodium Chicken Stock; 1/2 cups Brown Rice, I Used Quick Cooking; 1 teaspoon Each Of Smoked Paprika, Garlic Powder, Peppers, Cumin, Chili Powder; 1/2 teaspoons Sea Salt; 1/2 cups Cilantro, Diced; 1/2 cups Black Beans, Rinsed; 4 strips Uncured Bacon, Cooked And Crumbled (optional); 1 cup Sharp, White Cheddar Cheese, Shredded; Cojita Cheese And Cilantro For Garnish

Servings: persons

2 Poblano Peppers, Cut In Half Lengthwise, Seeds Removed
1 Tablespoon Olive Oil
1 Onion, Diced
4 cloves Garlic, Minced
1- 1/2 cup Low Sodium Chicken Stock
1/2 cups Brown Rice, I Used Quick Cooking
1 teaspoon Each Of Smoked Paprika, Garlic Powder, Peppers, Cumin, Chili Powder
1/2 teaspoons Sea Salt
1/2 cups Cilantro, Diced
1/2 cups Black Beans, Rinsed
4 strips Uncured Bacon, Cooked And Crumbled (optional)
1 cup Sharp, White Cheddar Cheese, Shredded
Cojita Cheese And Cilantro For Garnish

1
Preheat oven to 450 degrees F. On a baking sheet place peppers and cook for 15 minutes until crisp/tender.
2
Remove from oven once cooked.
3
Meanwhile, in a skillet over medium high heat add oil, onions, and garlic.
4
Cook 2 minutes, add chicken stock and rice, and all the seasonings.
5
Bring to simmer and cook according to rice package directions.
6
Once rice is cooked, taste, adjust seasoning if needed and add in cilantro and beans.
7
Stir, and pile heaping spoonfuls into pepper halves.
8
Top filling with bacon (if using) and cheese.
9
Bake 10-15 minutes until cheese is bubbly.
10
Garnish with extra cilantro and cojita cheese.
11
Enjoy!

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 Poblano Peppers, Cut In Half Lengthwise, Seeds Removed, 1 Tablespoon Olive Oil, 1 Onion, Diced, 4 cloves Garlic, Minced, and more.

Yes, Brown Rice & Bean Stuffed Poblano Peppers falls under the Meat & Poultry 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.

Brown Rice & Bean Stuffed Poblano Peppers

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