Poblano chiles grown in a hot, dry climate can be more intense than others, so the spiciness of this dish depends on the heat of your peppers.
Prep: 2 minutes; Cook: 6 minutes
4 medium poblano chiles, halved and seeded
1 (16-ounce) can fat-free refried beans
1 (8.8-ounce) pouch microwaveable cooked long-grain rice (such as Uncle Ben's Original Ready Rice)
1/2 cup picante sauce
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
Chopped fresh cilantro (optional)
How to Make It
Place chile halves, cut sides up, on a round microwave-safe plate. Cover with wax paper; microwave at HIGH 3 minutes.
While chiles cook, combine beans, rice, and picante sauce in a medium bowl, stirring well. Spoon bean mixture evenly into chile halves. Cover with wax paper; microwave at HIGH 2 minutes. Uncover chiles, sprinkle each half with 2 tablespoons cheese, and microwave at HIGH 1 to 2 minutes or until cheese melts. Sprinkle evenly with cilantro, if desired.
i liked these. looked pretty. took others' ideas and melded together. whipped pinto beans in chopper with mexican spices. added 1/2 brown rice and 1/2 corn. had salsa on hand. stirred the cheese in the mix. sprinkled a little on top at the end of baking. i did not pre cook peppers, just baked all at 375 for about 25 min. i liked the crunch and mine were not hot, so the seeds could go into the mix the next time. this could be made with endless combinations. was great leftover.
I'm not keen on the whole microwaving a meal thing so I microwave the poblanos for 4 minutes to soften them, then stuff with the refried beans and Uncle Ben's Santa Fe rice in a pouch. Top with cheese then bake at 375 for 20 minutes. It's one of the few vegetarian options my carnivore husband really likes.
I love spicy stuff, but the peppers were so spicy they burnt my hands, eyes, and face after I finished cutting them. I washed my hands vigorously and went to take out my contacts - it burned so much, my retinas almost didn't make it through!! Today, after several scrubbings and a shower, my hands are still burning. Also, the filling was bland. I would never make this again.
After reading the reviews, we used a Mexican rice blend instead of plain rice. The peppers were a little spicy for me so next time we'll use more mellow peppers. (I'm not a spice person) This suited my vegetarian house guest very well and got us all healthy protein. There are a lot of variations that can be made to tailor this recipe to personal tastes.
I was so looking forward to this recipe and it probably would have been awsome if it hadn't been so spicy. I had never had a poblano in a large amount before and I had no idea. I did do some things differnet, I slightly cooked half an onion and a tps. of garlic, I made my own refried beans with a can of black beans in a blender. Also I roasted and peeled the peppers which unfortunatly made them floppy (next time I will keep the skin on). The flavor I could taste under the spicyness was excellent. I will keep this one but maybe use green bell peppers next time.
What an awesome vegetarian-friendly dish! For those of you who are tired of burrito and quesadilla vegetarian dishes, this is definitely a nice change of pace! Like others have mentioned, I omitted the rice as well. I topped with diced tomatoes and green chiles for a bit of an extra kick. I did not microwave the peppers as stated in the directions, but baked the dish instead. This resulted in the peppers being more crunchy than I would have liked, so perhaps next time I will grill them so the peppers soften a bit. But overall, this is a quick dish with great flavor.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!