Fiery Stuffed Poblanos Recipe

4.5 10 9
Fiery Stuffed Poblanos Recipe
Fiery Stuffed Poblanos Recipe photo by Taste of Home
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Fiery Stuffed Poblanos Recipe

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4.5 10 9
Publisher Photo
I love southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how my stuffed chili dish was born. —Amber Massey, Coppell, Texas
MAKES:
8 servings
TOTAL TIME:
Prep: 50 min. + standing Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 50 min. + standing Bake: 20 min.

Ingredients

  • 8 poblano peppers
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 medium zucchini, chopped
  • 1 small red onion, chopped
  • 4 garlic cloves, minced
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1 cup cooked brown rice
  • 1 tablespoon ground cumin
  • 1 to 1-1/2 teaspoons ground ancho chili pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded reduced-fat Mexican cheese blend, divided
  • 3 green onions, chopped
  • 1/2 cup reduced-fat sour cream

Directions

Broil peppers 3 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
Meanwhile, in a small bowl, coarsely mash beans; set aside. In a large nonstick skillet, cook and stir zucchini and onion until tender. Add garlic; cook 1 minute longer. Add corn, tomatoes, rice, seasonings and beans. Remove from heat; stir in 1/2 cup cheese. Set aside.
Preheat oven to 375°. Peel charred skins from poblanos and discard. Cut a lengthwise slit through each pepper, leaving stem intact; discard membranes and seeds. Spoon 2/3 cup filling into each pepper.
Place peppers in a 13x9-in. baking dish coated with cooking spray. Bake until heated through, 18-22 minutes, sprinkling with green onions and remaining cheese during last 5 minutes of baking. Serve with sour cream. Yield: 8 servings.
Originally published as Fiery Stuffed Poblanos in Healthy Cooking April/May 2011, p33

Nutritional Facts

1 stuffed pepper: 223 calories, 5g fat (2g saturated fat), 15mg cholesterol, 579mg sodium, 32g carbohydrate (9g sugars, 7g fiber), 11g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1 fat.

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  • 8 poblano peppers
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 medium zucchini, chopped
  • 1 small red onion, chopped
  • 4 garlic cloves, minced
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1 cup cooked brown rice
  • 1 tablespoon ground cumin
  • 1 to 1-1/2 teaspoons ground ancho chili pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded reduced-fat Mexican cheese blend, divided
  • 3 green onions, chopped
  • 1/2 cup reduced-fat sour cream
  1. Broil peppers 3 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
  2. Meanwhile, in a small bowl, coarsely mash beans; set aside. In a large nonstick skillet, cook and stir zucchini and onion until tender. Add garlic; cook 1 minute longer. Add corn, tomatoes, rice, seasonings and beans. Remove from heat; stir in 1/2 cup cheese. Set aside.
  3. Preheat oven to 375°. Peel charred skins from poblanos and discard. Cut a lengthwise slit through each pepper, leaving stem intact; discard membranes and seeds. Spoon 2/3 cup filling into each pepper.
  4. Place peppers in a 13x9-in. baking dish coated with cooking spray. Bake until heated through, 18-22 minutes, sprinkling with green onions and remaining cheese during last 5 minutes of baking. Serve with sour cream. Yield: 8 servings.
Originally published as Fiery Stuffed Poblanos in Healthy Cooking April/May 2011, p33

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Reviews forFiery Stuffed Poblanos

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jdoepel User ID: 1893886 286039
Reviewed Apr. 2, 2018

"Wow! Love this dish. Have made it several times as it is VERY popular with my family. Extra filling makes a great wrap."

MY REVIEW
Butcher2boy User ID: 6390217 284183
Reviewed Feb. 23, 2018

"I didn't use "fat-free cheese or sour cream". I used thawed, drained frozen corn vs. canned. I put the peppers on my gas stove top that has a professional vent, or one can put the peppers on a gas BBQer. I have several recipes that I have to roast peppers, I find it easy to place charred peppers in a plastic zip bag. I tried this recipe for it was created by a fellow VFE, it's great and we will be making this again!"

MY REVIEW
ReneeMurby User ID: 7119369 282821
Reviewed Jan. 28, 2018

"This is a colorful dish that was very tasty. The filling is also great with tortilla chips. I will be making this one again!"

MY REVIEW
I_Fortuna User ID: 8342880 278455
Reviewed Nov. 28, 2017

"This dish really needs some cumin and oregano. Onion,also, is a great flavor maker. This really needs something besides garlic. Otherwise, poblano peppers are hotter than Anaheim chiles which we usually use so cayenne is really not necessary. Some Mexican chorizo would be a good addition to this dish and would spice and flavor this up more if a meat addition is desired."

MY REVIEW
marcibanes User ID: 4837689 277393
Reviewed Nov. 7, 2017

"We thought this was a great recipe. The Pablanos were out of the garden and we added a little bit of ground beef and a couple if Serrano peppers, ( we like our food Spicy)."

MY REVIEW
mrs._white User ID: 7182927 253405
Reviewed Aug. 30, 2016

"Left out the rice and zucchini, and added ground beef. They were quite good."

MY REVIEW
dollargirl User ID: 939213 212473
Reviewed May. 3, 2013

"This is a delicious recipe. However, each time I make it, the peppers get too soft. Perhaps I should let them 'sweat' less?"

MY REVIEW
lucysue12 User ID: 5329366 194837
Reviewed Sep. 5, 2011

"Excellent meatless meal. I added Chilpote Tabasco to kick it up. Everyone loved it! I will be making this again. I will aslo try using smaller peppers to use as a first course or appetizer."

MY REVIEW
stpetegirl User ID: 5939669 177982
Reviewed Apr. 19, 2011

"Mild flavor can appeal to all levels."

MY REVIEW
[email protected] User ID: 3913704 132107
Reviewed Apr. 9, 2011

"There are so many delicious ingredients in here, but the end result just wasn't exciting enough for us. We're spice fiends, so it may just be that I needed to add a jalapeno or some cayenne to the filling to give it that extra oomph. I did sub half the Mexican cheese blend with pepper jack, but it wasn't enough to satisfy our spicy tooth."

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