When we do our local fruit and vegetable co-op, we never know what we are going to get. One of our baskets recently had a bunch of poblano peppers in it.
I don’t eat many peppers, usually, just bell peppers. Even though I like the taste, spicy foods don’t agree with me. I wasn’t setting out to make a spicy dinner, but this ended up very spicy.
Justin really enjoyed it, but it was too much for me. For that reason, we didn’t even give any to the boys.
The poblanos themselves didn’t have much heat, but the filling sure did. So, if you agree with my mom, the spicier the better, then this recipe is for you.
Now, if you don’t like spicy, then you may want to try a different filling. I really don’t know what made it so spicy. None of the ingredients are really spicy in themselves, but it must have just been the combination.
I tried to eat it, I really did. I smothered mine with cheese, tried adding some sour cream, but I just couldn’t do it. That being said, Justin ate all of his that night and reheated some the next day.
So, just because I wasn’t able to eat this particular recipe, doesn’t mean you shouldn’t try. And it doesn’t mean I won’t try stuffed poblanos again, just with a different filling next time.
Step by Step
Preheat the oven to 400F and chop up all of your vegetables. Prepare the rice according to the directions.
In a large saute pan, over medium heat, warm the oil then add the onion, bell pepper, and minced garlic. Let this cook for about 10 minutes so it gets really soft.
In a large mixing bowl, combine the cooked rice, beans, and chopped tomato. Then add the onion mixture from the pan, along with all of the seasonings.
Pour in half of the cheese and stir until everything is well mixed together.
Place the halved peppers with the sliced side facing up in a baking dish. Fill each with a few scoops of the filling mixture and top with the remaining cheese.
Bake the stuffed peppers for about 20-25 minutes, until they are soft. You want the cheese to be melted, but not start to brown. Serve immediately.
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Taco Stuffed Poblano Peppers
- 1 cup brown rice
- 2 tbsp olive oil
- 1 onion chopped
- 1 green bell pepper chopped
- 2 cloves garlic minced
- 1 can pinto beans rinsed and drained
- 1 tomato chopped
- 1 tbsp chili powder
- 1/2 tbsp cumin
- salt and pepper to taste
- 4 poblano peppers halved and seeds removed
- 2 cups mexican cheese shredded
- Preheat oven to 400F
- Prepare the rice according to the directions
- In a large saute pan, heat the oil to medium and add the chopped onion, bell pepper, and minced garlic
- Cook for about 10 minutes, until the vegetables are soft
- In a large mixing bowl, combine the cooked rice, beans, and chopped tomato
- Add the onion mixture to the rice and beans along with the seasonings, then stir to combine
- Mix in half of the cheese and save the rest for the topping
- Slice and deseed the poblanos and place them, sliced side up, in a glass baking dish
- Fill each pepper with the filling mixture and cover with remaining cheese
- Bake for about 15-20 minutes, until the peppers start to soften but before the cheese starts to brown