Fiery Stuffed Poblanos
Total TimePrep: 50 min. + standing Bake: 20 min.
- 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 chile 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
- 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.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1 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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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.
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!
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!
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.
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).
Aug 30, 2016
Left out the rice and zucchini, and added ground beef. They were quite good.
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?
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.
Apr 19, 2011
Mild flavor can appeal to all levels.
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.