Stuffed and Baked Poblano Chiles
Elevate your weeknight dinners with these vibrant and satisfying Stuffed and Baked Poblano Chiles, a perfect balance of bold flavors and wholesome ingredients. Sweet-spicy poblano peppers are filled with a hearty mixture of fluffy rice, protein-packed black beans, zesty diced tomatoes with green chilies, and melted Monterey Jack or cheddar cheese, all seasoned with a fragrant blend of cumin, chili powder, and garlic. The peppers are baked to tender perfection and finished with a refreshing squeeze of lime. This dish is not only easy to prepare with just 20 minutes of prep time but also makes a show-stopping vegetarian meal or a flavorful side. Ideal for impressing guests or rethinking taco night, these stuffed chiles are a must-try for anyone craving a taste of smoky, cheesy goodness.
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Recipe Information
Ingredients
- 4 whole Poblano chiles
- 1 cup Cooked white or brown rice
- 1 cup Black beans, drained and rinsed
- 1 cup Shredded Monterey Jack or cheddar cheese
- 1 cup Diced tomatoes with green chilies
- 2 tablespoons Chopped fresh cilantro
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 2 cloves Garlic, minced
- 2 teaspoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 4 pieces Lime wedges
Instructions
Preheat your oven to 375°F (190°C) and set a large baking dish aside.
Rinse and pat dry the poblano chiles. Using a small sharp knife, carefully cut a lengthwise slit along one side of each chile, leaving the stem intact. Gently remove the seeds and membranes, being careful not to tear the peppers.
Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
In a medium bowl, combine the cooked rice, black beans, shredded cheese, diced tomatoes with green chilies, cilantro, cumin, chili powder, salt, and pepper. Stir together until fully incorporated.
Stuff each poblano chile with the rice and bean mixture. Use a spoon to gently press the filling into the cavity of the chile. Do not overfill to avoid tearing the peppers.
Place the stuffed chiles seam-side up in the prepared baking dish. Cover the dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Serve immediately with a squeeze of fresh lime juice over the top for added brightness. Enjoy your Stuffed and Baked Poblano Chiles!
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3624 mg | 158% | |
| Total Carbohydrate | 144.2 g | 52% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 23.6 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1034 mg | 80% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2300 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
