Stuffed Poblano with Cheesy Rice and Salsa Verde
Poblano peppers stuffed with cheesy rice mixed with black beans, and topped with zingy salsa verde. Great vegetarian dinner!
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Equipment
Ingredients
For the peppers:
- 6 poblano pepper sliced in half and seeds removed
- 2 cups Cooked white or brown rice
- 1 cup shredded cheddar cheese
- 2 garlic clove peeled
- 1 cup canned black beans
For the salsa verde:
- ¼ cup fresh cilantro
- 2 garlic clove
- 5-6 large large tomatillos peeled and rinsed
- ¼ cup lime juice
Instructions
Prep Ahead:
- If needed, cook the brown rice. Drain and set aside.
- Combine the rice with shredded cheese and black beans, stirring gently to not mash the beans, until the ingredients are well mixed.
- Make the salsa verde according to the instructions in Step 1 and 2.
- Slice the poblanos in half. Scrape and discard the seeds.
- Sliced poblanos will hold for up to 3 days in the fridge if covered tightly. Do not freeze.
- Rice mixture and salsa verde will hold in the freezer for up to 3 months. Store rice mixture and salsa separately.
Prepare From Prepped:
- Thaw ingredients as necessary.
- Preheat the oven to 350*F.
- Arrange the poblanos skin side down in a 9×13” greased casserole dish.
- Fill each poblano with the rice and black bean mixture.
- Pour the salsa verde evenly over the poblanos.
- Bake 350*F oven for 35-40 minutes or until the poblanos have softened all the way through and the cheese has melted.
Make From Fresh:
- Slice the tomatillos in half.
- Heat a dry, large, stainless steel saucepan over medium-high heat, then add the tomatillos, cut side down, and cook until browned, then flip.
- One the tomatillo is softened and browned on both sides, transfer to a large food processor fitted with an S blade. You may have to work in batches.
- Add to the food processor the lime juice, cilantro, and garlic. Process until pureed and smooth.
- In a large bowl, combine the cooked brown rice, cheddar cheese, and black beans.
- Arrange the poblanos skin side down in a 9×13” greased casserole dish. Fill each poblano with the rice and black bean mixture.
- Pour the salsa verde evenly over the poblanos.
- Bake 350*F oven for 35-40 minutes or until the poblanos have softened all the way through and the cheese has melted.
Notes
Think of these like a tortilla-free version of enchiladas; the cheese is mixed in with rice and black beans for a hearty, cheesy, protein-based inside, and the whole thing is covered with a zesty salsa verde that’s made with a simple mix of roasted tomatillos, cilantro, and lime juice.
Tried this recipe?Let us know how it was!
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