These oven-roasted poblano peppers are stuffed with rice, sour cream, smoked Gouda or Cheddar cheese, whole kernel corn, and cilantro leaves.
Preheat oven to 400°F
Slit each pepper lengthwise. Microwave on HIGH 3-5 minutes, or until just softened. Carefully remove loose seeds and veins, leaving the stem intact. Rub peppers generously with oil and place on a baking sheet.
Combine rice, sour cream, 1 cup cheese and corn in a medium bowl. Season with salt and pepper.
Divide mixture among the peppers; sprinkle with remaining cheese.
Bake in preheated oven 20 to 25 minutes, until peppers are crisp-tender and filling is heated through. Serve with pico de gallo and lime.
Mild, yet flavorful, Mexican poblanos are a highly underrated vegetable. However, when it comes to stuffed veggies, these savory peppers are often found straight at the top of the list. This recipe for stuffed poblanos will take you step-by-step from prep to plate. Baked to perfection and topped with fresh sour cream and salsa, it’s the kind of recipe you’ll be sure to show off to friends and family.
Now, let us get down to brass tax. Once you have you fresh poblanos washed and ready to go, you’re only a half-hour away from done. To save time, be sure to preheat the oven to 400°F. Then, cut lengthwise and then abundantly covered with cooking oil, these poblanos get filled with our Mahatma® White Rice, sour cream, one cup of smoked Gouda, or Cheddar cheese and sweet kernel corn.
Baked for about 25 minutes, these peppers come out splendidly roasted and oozing with melted cheese and pair perfectly with pico de gallo and a squeeze of fresh lime juice.
Exceptional for entertaining large groups, crank up your next cocktail hour by whipping up these stuffed poblanos and you’ll never go back to the average hors d’ oeuvres.