This was an easy, light, summer meal. Nothing special but good
Stuffed Poblano Peppers
Marchiori Posted: 05/31/09
carriewest Posted: 05/30/10
I love these peppers! I add garlic powder and cumin to the rice/corn/bean mixture and I also serve it warm instead of room temp as recommended. My husband doesn't like goat cheese, so he eats his without. This is a great complement to the "tilapia with mojo" recipe.
JMRhod Posted: 05/29/11
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!