Truth, I never get tired of Mexican food. Also it is the easiest meat free genre to cook. Always full of such good flavor so you don't even miss the meat. These stuffed Poblano Peppers are kind of a hybrid between enchiladas and chile rellenos but healthier. Don't get discouraged by the fact you have to roast the peppers and peel the skin. I promise it is not hard and it gives the peppers great flavor. I used Carolina Gold rice for our filling. I buy it at our local Farmer's Market and it is so good. I am not a huge rice person but I love the Carolina Gold Rice, it is almost creamy and so good! You could easily use just plain white rice, brown rice, or even quinoa though. I cut the peppers in half to stuff them because mine were huge, if your peppers are not that big keep them whole and just slice down the middle to stuff, the stuffing will stay in better that way. Pile on the enchilada sauce and cheese and enjoy!
|| V E G G I E S T U F F E D P O B L A N O P E P P E R S ||
- 4-6 poblano peppers
- 1 can black beans, drained and rinsed
- 2 ears corn
- 1 small tomato diced
- 2 jalapenos diced
- 1 cup dried rice cooked
- 1 tablespoon chili powder
- 1/2 teaspoon red pepper flakes
- 1 tablespoon cumin
- 1/3 cup diced red onion (about 1/2 an onion)
- 8 oz shredded quesadilla cheese
- 4 oz crumbled queso fresco
- 1 can/package enchilada sauce (I love Fronterra in the white package)
Place the peppers on a baking sheet and put oven on broil high. Cook the peppers about 5- 10 minutes, flipping halfway through. You want the skin blistered and charred. Remove from oven and place in a bowl and cover with saran wrap. Let sit 15-20 minutes,
You can boil or roast the corn. I roasted ours at 350 for about 20 minutes and then shuck it.
Once the peppers are cooled peel the skin off. This should be easy. Then slice in halve and remove the seeds. If you can't get every single seed don't worry it is hard to get them out.
In a large bowl mix, rice, beans, corn, tomatoes, jalapenos, onions, shredded cheese, cumin, chili powder, and red pepper flakes. Add salt and pepper to taste.
In a baking dish pour half the enchilada sauce on the bottom. Take each half of a pepper and fill with the rice mixture. It will be messy and they will be hard to fold up. Just place them close together in the baking dish so each pepper supports the next pepper. Top with the rest of the enchilada sauce and crumbled queso fresco.
Bake at 350 degrees for about 25-30 minutes until the cheese and sauce is bubbly.
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I posted this blouse on instagram yesterday and it quickly sold out. Well I checked this morning and it is back in stock! I love mine. The lace detail and embroidery make for such a gorgeous blouse. I am wearing a size small. I promise you will love this blouse! Oh and my all time favorite
white jeans are on sale, I am wearing them in this picture. They have the perfect amount of stretch and are not see through!
White Blouse |
Earrings | Jeans (on sale)
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I love this style cardigan I am debating ordering the blue for Fall. I have a red and brown one and wear them often!
I love this simple gold horn necklace. It would be great alone or layered.
These cosmetic cases would make great gifts. They come in 4 colors.
Scroll through to see some other amazing deals! Shop fast though because many sizes are already sold out!
