Spanish Main Stuffed Poppers – a delicious recipe with arborio rice, vegetable stock, peppers, tomatoes, frozen green pea, monterey jack pepper cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Chop and seed vegetables and herbs.
2
Set aside.
3
Simmer the vegetable stock in a pan.
4
. Melt butter in a large pot. Saute shallots, garlic, and salt until they begin to weep. Add the rice and saute until evenly coated with the butter. Do not let the rice brown. Add one cup of the hot stock, and stir until the liquid is adsorbed. Continue adding one cup of stock at a time and stirring until the rice is creamy. This should take about 18 minutes. Remove from heat.
5
Add drained diced tomatoes,thawed green peas, black olives, jalapeno peppers, cilantro, and lime juice. Mix well.
6
Spoon rice mixture into poblano peppers that have been halved and seeded. Top each popper with cheese. Place poppers on a foil lined pan and bake at 350 degrees for about 15 minutes.
650
kcal
Calories
28
g
Fat
84
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 cup arborio rice, 3 cups vegetable stock, 6 poblano peppers, 1 (8 ounce) can diced tomatoes, and more.
Yes, Spanish Main Stuffed Poppers falls under the General 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.
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