Rice- Stuffed Poblanos

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette- Susan Nicholson

Categories: Vegetables

Ingredients

  • 6 poblano peppers
  • canola oil
  • 3 cups cooked rice
  • 2/3 cup sour cream
  • 1 1/4 cup shredded smoked gouda cheese, divided use
  • 1 cup frozen corn (thawed)
  • 1/3 cup chopped fresh cilantro
  • Coarse salt and pepper to taste

Directions

  1. Heat oven to 400 degrees.

  2. Slit peppers lengthwise; remove seeds and veins, keeping stems intact. Rub peppers with canola oil and place on baking sheet.

  3. In a medium bowl, combine rice, sour cream, 1 cup shredded, smoked gouda cheese, corn and cilantro. Mix well, season with salt and pepper. Sprinkle with remaining 1/4 cup more cheese.

  4. Bake 20 to 25 minutes or until peppers are crisp-tender and filling is hot. Serve immediately.

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