Stuffed Chile Peppers
Serves: 4-5 people
Prep Time: 15-20 minutes
Bake Time: 30 minutes
Grill Time: 5 minutes
4-6 large Poblano (also called Pasilla) chile peppers OR 4-6 large Anaheim chile peppers
1 1/2 cups cooked brown rice
1 can black beans, drained & rinsed
1 can corn, drained & rinsed
1 onion, diced
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 heaping teaspoon EACH of: smoked paprika, ground cumin, taco seasoning or chili powder
1/2 teaspoon black pepper
Salt to taste
Mexican blend or cheddar cheese for sprinkling
Cilantro, green onions, limes, sour cream or greek yogurt, Tapatio or Sriracha sauce to top peppers once done.
Preheat oven to 400 degrees. Cut peppers in half lengthwise and carefully remove seeds; set aside. Spray 9x13 glass baking dish with cooking spray; set aside.
In a large frying pan, heat olive oil over medium heat. Add onion & garlic, sautéing until soft, about 4-6 minutes. Add black beans, corn, smoked paprika, cumin, taco seasoning, black pepper, and a dash of salt. Add rice and stir everything well.
Spoon rice mixture into each chile pepper half. (Do NOT sprinkle cheese on yet).
Place peppers into greased baking dish; cover with foil. Bake 30 minutes in preheated oven. Remove from oven; sprinkle cheese on top of each pepper and transfer to grill:
Grill peppers on a tray or foil over medium heat for 5 minutes or until cheese melts.
Top with cilantro, green onions, a squeeze of lime, sour cream, & Tapatio or Sriracha sauce. Enjoy!
Note: Poblano peppers are larger then Anaheim, so I recommend those first, but they are sometimes harder to find. Just know you can use either or both, but if you can only find Anaheim, get the biggest ones you can so stuffing is easier. Also - I cooked my brown rice in reduced sodium chicken broth to give it a nice flavor. One last thing - you will have leftover rice mixture - save it and use it for another recipe or as a side dish for another meal.
Prep Time: 15-20 minutes
Bake Time: 30 minutes
Grill Time: 5 minutes
4-6 large Poblano (also called Pasilla) chile peppers OR 4-6 large Anaheim chile peppers
1 1/2 cups cooked brown rice
1 can black beans, drained & rinsed
1 can corn, drained & rinsed
1 onion, diced
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 heaping teaspoon EACH of: smoked paprika, ground cumin, taco seasoning or chili powder
1/2 teaspoon black pepper
Salt to taste
Mexican blend or cheddar cheese for sprinkling
Cilantro, green onions, limes, sour cream or greek yogurt, Tapatio or Sriracha sauce to top peppers once done.
Preheat oven to 400 degrees. Cut peppers in half lengthwise and carefully remove seeds; set aside. Spray 9x13 glass baking dish with cooking spray; set aside.
In a large frying pan, heat olive oil over medium heat. Add onion & garlic, sautéing until soft, about 4-6 minutes. Add black beans, corn, smoked paprika, cumin, taco seasoning, black pepper, and a dash of salt. Add rice and stir everything well.
Spoon rice mixture into each chile pepper half. (Do NOT sprinkle cheese on yet).
Place peppers into greased baking dish; cover with foil. Bake 30 minutes in preheated oven. Remove from oven; sprinkle cheese on top of each pepper and transfer to grill:
Grill peppers on a tray or foil over medium heat for 5 minutes or until cheese melts.
Top with cilantro, green onions, a squeeze of lime, sour cream, & Tapatio or Sriracha sauce. Enjoy!
Note: Poblano peppers are larger then Anaheim, so I recommend those first, but they are sometimes harder to find. Just know you can use either or both, but if you can only find Anaheim, get the biggest ones you can so stuffing is easier. Also - I cooked my brown rice in reduced sodium chicken broth to give it a nice flavor. One last thing - you will have leftover rice mixture - save it and use it for another recipe or as a side dish for another meal.
