Rice Stuffed Poblanos

Sweet poblano peppers stuffed with rice, sour cream, smoked Gouda or Cheddar cheese, whole kernel corn, and cilantro leaves, baked to perfection.

Prep Time:

20 minutes

Total Time:

31-60 mins

Serves:

6

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Ingredients

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product-img
White Rice

Instructions

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  • Preheat oven to 400°F

  • Slit each pepper lengthwise. Microwave on HIGH 3-5 minutes, or until just softened. Carefully remove loose seeds and veins, leaving stem intact. Rub peppers generously with oil and place on 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 20 to 25 minutes, until peppers are crisp-tender and filling is heated through. Serve with pico de gallo and lime.


Tags

Vegetarian
Mexican
31-45 Minutes
All World Cuisine
Appetizer
Snack
Traditional Rice
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