These sweet poblano peppers are stuffed with Carolina® White Rice, sour cream, smoked Gouda or Cheddar cheese, whole kernel corn, and cilantro leaves. Make sure to serve with a side of delicious pico de gallo salsa.
Preheat oven to 400°F
Slit each pepper lengthwise. Microwave on HIGH for 3-5 minutes, or until just softened. Carefully remove loose seeds and veins, leaving the stem intact. Rub peppers generously with oil and place on a baking sheet.
Combine rice, sour cream, 1 cup cheese and corn in a medium bowl. Season with salt and pepper.
Divide mixture among the peppers; sprinkle with remaining cheese.
Bake in preheated oven for 20 to 25 minutes, until peppers are crisp-tender and filling is heated through. Serve with pico de gallo and lime.
Who said stuffed peppers were reserved for bell peppers? Be creative and try them out with any pepper including Poblanos. If you’re worried about the heat, poblanos are a mild variety that won’t burn your tongue. But, if you’re all about that heat, feel free to mix in jalapeños with your rice and cheese mixture for popping in the oven.
These stuffed peppers can be served as an appetizer for your next Meatless Monday party or pair them with shredded chicken or beef and make this a full meal with your daily dose of grains, protein and vegetables. Although naturally vegetarian, to make these vegan peppers, sub in a vegan cheese or nutritional yeast and coconut milk or cashew cream for the sour cream.
Once you’ve cut your peppers lengthwise, make sure to pop them in the microwave to soften them. Coat them with oil so that when they cook in the oven, they release their delicious flavors and salt them to release liquid.
Make sure to fill the peppers to their rim so that the rice has room to expand when heated.