I am making this tonight so we will see how it tastes. I did things a little different. I peeled off the skin of the peppers, added 1 can of drained fire roasted tomatoes, 1/4 cup of chopped cilantro, cumin, salt, pepper and garlic salt to rice/corn mixture. I also had no kidney beans, so I spread no-fat refried beans on the peppers before adding the rice mixture on top. I also didn't use goat cheese, but reduced fat Mexican blend cheese on top. I am about to put in the oven for about 30 minutes covered w/foil at 350 degrees. Smells yummy....hope it tastes as good!
Stuffed Poblano Peppers
Photo: Marcus Nilsson
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Amount per serving
- Calories: 738
- Calories from fat: 27%
- Fat: 22g
- Saturated fat: 5g
- Cholesterol: 13mg
- Sodium: 1,302mg
- Carbohydrate: 105g
- Fiber: 22g
- Sugars: 7g
- Protein: 31g
- 3/4 cup long-grain white rice
- 4 poblano chili peppers
- 1 1/2 cups corn kernels, fresh (from 3 ears) or thawed frozen
- 1 15-ounce can kidney beans, rinsed and drained
- 3 tablespoons extra-virgin olive oil
- Kosher salt and black pepper
- 4 ounces goat cheese, crumbled
- Adjust oven rack to the highest position; heat broiler.
Cook the rice according to the package directions.
Meanwhile, cut the poblanos in half lengthwise. Scoop out and discard the seeds. Place the poblanos skin-side up on a foil-lined baking sheet. Broil until the skin is charred black, 2 to 3 minutes. Remove from oven and let cool.
In a large bowl, combine the corn, beans, cooked rice, oil, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Using your fingers or a paring knife, peel the poblanos and discard the skins. Divide the poblano halves among individual plates. Spoon the rice mixture over the tops and sprinkle with the cheese. Serve at room temperature.
Tip: Poblanos (mild green peppers with a sturdy flesh that's perfect for stuffing) are available in many supermarkets. But if you can't find them, try small green bell peppers instead.
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