Fiery Stuffed Poblanos Recipe

Name: Fiery Stuffed Poblanos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 poblano peppers; 1 can (15 ounces) black beans, rinsed and drained; 1 medium zucchini, chopped; 1 small red onion, chopped; 4 garlic cloves, minced; 1 can (15-1/4 ounces) whole kernel corn, drained; 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained; 1 cup cooked brown rice; 1 tablespoon ground cumin; 1 to 1-1/2 teaspoons ground ancho chile pepper; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup shredded reduced-fat Mexican cheese blend, divided; 3 green onions, chopped; 1/2 cup reduced-fat sour cream

Servings: persons

8 poblano peppers
1 can (15 ounces) black beans, rinsed and drained
1 medium zucchini, chopped
1 small red onion, chopped
4 garlic cloves, minced
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 cup cooked brown rice
1 tablespoon ground cumin
1 to 1-1/2 teaspoons ground ancho chile pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded reduced-fat Mexican cheese blend, divided
3 green onions, chopped
1/2 cup reduced-fat sour cream

1
Broil peppers 3 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
2
Meanwhile, in a small bowl, coarsely mash beans; set aside. In a
3
, cook and stir zucchini and onion until tender. Add garlic; cook 1 minute longer. Add corn, tomatoes, rice, seasonings and beans. Remove from heat; stir in 1/2 cup cheese. Set aside.
4
Preheat oven to 375u00b0. Peel charred skins from poblanos and discard. Cut a lengthwise slit through each pepper, leaving stem intact; discard membranes and seeds. Spoon 2/3 cup filling into each pepper.
5
Place peppers in a 13x9-in. baking dish coated with cooking spray. Bake until heated through, 18-22 minutes, sprinkling with green onions and remaining cheese during last 5 minutes of baking. Serve with sour cream.

846

kcal

Calories

Fat

142

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 8 poblano peppers, 1 can (15 ounces) black beans, rinsed and drained, 1 medium zucchini, chopped, 1 small red onion, chopped, and more.

Yes, Fiery Stuffed Poblanos falls under the Vegetarian 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.

Fiery Stuffed Poblanos

How did you like this recipe?

Frequently Asked Questions