Stuffed Poblano Peppers
Ingredients
The filling
-
1
cup
uncooked long grain rice
-
2
cubes
vegetable or chicken bouillon
-
¼
tsp
chili powder
-
¼
bunch
fresh cilantro
-
¾
cup
salsa
-
1
15 oz. can
black beans
The peppers
The toppings
Miscellaneous
Instructions
- Cook the rice with water and bouillon cubes.
- Chop the cilantro and mix it with the cooked rice along with chili powder.
- Roast the poblano peppers under a broiler until blistered, then steam in a bag to loosen the skin.
- Peel the skin off the peppers and cut a boat-shaped opening to remove seeds.
- Preheat the oven to 350°F.
- Stuff the peppers with layers of rice, salsa, cheese, and beans.
- Bake the stuffed peppers until heated through and cheese is melted.
Nutrition Facts (estimated)
Servings
6
Calories
290
Total fat
5.08g
Total carbohydrates
47.75g
Total protein
13.53g
Sodium
921.68mg
Cholesterol
0mg
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