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Cheesy Roasted Poblano Peppers

Cheesy Roasted Poblano Peppers are filled with creamy Tex Mex rice and veggies and topped with melty cheese.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Mains
Cuisine: Tex Mex
Keyword: Egg Free, Gluten Free, Pasta, Rice and Casseroles, Tex Mex Cuisine, Vegetarian
Servings: 4
Calories: 957kcal
Author: Healthy World Cuisine

Ingredients

  • 4 whole Poblano peppers
  • 1 tbsp Olive oil
  • 1 small Onion
    diced
  • 2 Sweet potato
    peeled and diced into cubes
  • 3 cups Brown rice
    cooked
  • 15 oz Black beans canned drained and rinsed
  • 1 cup Corn frozen thawed or fresh cooked cut off the cob
  • 2 tbsp Taco Seasoning (or 2 teaspoons cumin, 1.5 teaspoons chili powder, ¼ teaspoon garlic powder, and 1/2 teaspoon oregano)
  • Salt and Pepper
    to taste
  • 3 tbsp Cream cheese light (or can use vegan cream cheese if need dairy free/vegan)
  • 1 cup Salsa
  • 1 cup Cheese
    shredded cheddar or colby jack
  • Cilantro (optional) garnish

Instructions

  • Preheat oven to 350 degrees F (175 degrees C)
  • Roast clean and dry poblano peppers directly on top of cooktop electric, gas or BBQ grill. Turn once charred on each side. They will look black. Don’t worry this is perfect.
  • Now placed your charred roasted poblano peppers in a bowl and cover with plastic wrap so that it can cool and do its magic steam process to make the peppers easier to peel.
  • Gently peel the charred roasted poblano peppers. Do not run them under water. Instead, use your hands or please use a paper towel to remove the skin. Cut a slice diagonally on the side being careful not to cut all the way through. Just enough to make a peek hole to place your delicious stuffing inside and then remove the seeds.
  • In a large frying pan or wok, add your olive oil, onion and stir fry just until translucent and then add your diced sweet potatoes. Add 2-3 tablespoons of water and place a lid on your pan for about 2 minutes and then remove lid and finish to cook until your sweet potatoes are just cooked and can piece with a fork. The water in the pan should be by evaporated now.
  • Add your cooked brown rice, black beans, corn, taco seasoning and salt and pepper to taste and toss well until well incorporated. Add the cream cheese and mix well. Take the rice mixture off the heat and set aside.
  • Spray a baking dish with a little cooking spray and then place the salsa on the bottom on the dish.
  • Stuff the cooked rice mixture into each of the prepared Poblano Peppers and place the stuffed poblano peppers on top of the salsa lined baking dish. Sprinkle grated cheese on top of the stuffed poblano peppers and bake for 15- 20 minutes or just until the cheese is melted (you can also broil for 2 minutes to save on time. Remove from oven.
  • Garnish with fresh cilantro if desired and enjoy!

Notes

Can substitute Cauliflower rice for brown rice if desired. 

Nutrition

Serving: 1g | Calories: 957kcal | Carbohydrates: 162g | Protein: 31g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 712mg | Potassium: 1316mg | Fiber: 18g | Sugar: 8g | Vitamin A: 10064IU | Vitamin C: 7mg | Calcium: 333mg | Iron: 6mg