Stuffed Poblanos

Welcome back to QCK!

I’ve been talking a lot lately about savoring the end of summer and sharing recipes for how to do that through food. Today’s recipe is no exception. I’ve been loving these stuffed poblanos lately because they’re so light and fresh with really bold flavors and a lot of texture (in a good way). They’re a great addition to any cook out, as a light work from home lunch, or both! These make great leftovers.

Each poblano is stuffed with rice, sweet corn, onion, tomato, zucchini, and cheese, then roasted and topped with fresh cilantro and avocado. I debated making a sauce for these, but ultimately ended on no. Why? Because I didn’t want to overpower all the fresh, bright flavors here by drowning it in a heavy tomato sauce. Also, because tomatoes are so incredibly flavorful right now that you don’t need them to be in a sauce to actually taste them. They reach their full potential on their own in this dish. No sauce necessary.

Poblanos are a wonderful but somewhat underrated pepper in my opinion. They’re sort of sweet, a little smoky and a little spicy, a really wonderful combination. All of those flavors are elevated when you roast the pepper. Rice is of course the base, but the star of the show here is really all the different vegetables within the rice that create texture and really powerful flavors.

Substitutions and Add Ons

  • White Rice can be substituted with brown rice.
  • Tomato can be substituted for red bell pepper.
  • Poblanos can be substituted for bell pepper.
  • You can also add fresh red onion, sour cream, jalapeño, guacamole, salsa.

Recipe

Prep: 15 MinCook: 25 MinCategory: AppetizersServings: 4

Ingredients

  • 2 Large Poblano Peppers, cut in half, seeds removed
  • 1 Tbsp Canola Oil
  • 1 C Cooked White Rice
  • 2 Ears of Corn, cut off the cob
  • 1 Small Yellow Onion, diced
  • 1 Medium Tomato, diced
  • 1 Small Zucchini, diced
  • 1/2 C Shredded Cheese, I use white cheddar.
  • 2 Tbsp Chicken or Vegetable Stock
  • Salt and Pepper, to taste
  • 1 Avocado, diced, for serving
  • Chopped Cilantro, for serving

Directions

  1. Preheat oven to 400°F and line a sheet tray with parchment paper.
  2. Toss poblano halves in canola oil and sprinkle with salt and pepper, set aside.
  3. In a medium bowl, mix cooked white rice, corn, yellow onion, tomato, zucchini, cheese and stock. Season with salt and pepper.
  4. Scoop 1/4 of the mixuter into each pepper, it’s okay if their a little over full, and place the peppers on the sheet tray. Be sure none are touching. If you’d like you can sprinkle some cheese on top as well.
  5. Place the tray in the oven and bake 20-25 minutes, or until peppers begin to break down and soften. You want them soft, but not mushy.
  6. Remove from oven and serve warm with sliced avocado and chopped cilantro.

As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading! 

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