Poblano peppers are a thin walled, lightly spicy pepper which are perfect for stuffing with a variety of fillings. Dried poblano peppers are called ancho chiles.
Serve stuffed poblano peppers along with a side dish of guacamole and/or salsa. A bit of sour cream may also be used to top the stuffed peppers, after they come out of the oven. This recipe makes 4 servings. Leftovers can be stored in the refrigerator for a day or two.
Stuffed Poblano Pepper Casserole Ingredients
- 1 cup brown rice
- 2 1/4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 cup thinly sliced green onions
- 2 cloves garlic - minced
- 1/4 cup fresh oregano - roughly chopped
- 1 1/2 cups corn
- 1 cup shredded cheddar cheese
- 4 poblano peppers - sliced in half, seeds removed
Stuffed Poblano Pepper Casserole Directions
- In a large pan, add the rice, vegetable broth, cumin and coriander.
- Bring the broth to a boil, reduce the heat to low and cook for 45 minutes or according to package directions.
- Stir the green onions, garlic, oregano and corn into the pan of cooked rice.
- Add the shredded cheese, and stir until well blended and the cheese has melted.
- Preheat the oven to 400 degrees Fahrenheit.
- Spray a 9 inch by 13 inch glass or ceramic baking dish with non stick cooking spray.
- Place the poblano peppers on the bottom of the baking dish.
- Stuff each of the poblano peppers with the rice and cheese mixture.
- Extra filling can be placed on the bottom of the casserole dish, around the stuffed peppers.
- Place the baking dish in the oven and bake for 20 to 25 minutes, or until lightly brown on top.
Recipe Tips and Suggestions
1. 1 tablespoon of dried oregano can be substituted for the fresh oregano.
2. Any type of shredded cheese can be used for this recipe. Try substituting mozzarella, Monterey jack, or a Mexican cheese blend for the cheddar cheese, to come up with different flavor variations.
3. Chicken broth can be used in place of the vegetable broth, although the resulting dish will no longer be suitable to vegetarians.
4. Cooked, black beans can be used in place of some or all of the corn.
5. Fresh cilantro may be used in place of the oregano.
6. A hot and spicy version of the stuffed peppers can be made by adding 1 finely diced jalepeno pepper to the rice filling.
Additional Tex Mex Style Recipes
Black bean and corn salsa is a Tex-Mex inspired recipe flavored with garlic, lime juice and cilantro. View the Guacamole Recipe article to learn how-to make a Tex-Mex style classic avocado dip which is flavored with garlic, cilantro and lime. Read a review of Daniel Hoyer's cookbook Culinary Mexico; which features authentic Mexican food recipes.
Lynn Smythe - ABOUT THE WRITER Born and raised in Rochester, New York, freelance writer Lynn Smythe obtained her bachelor's degree in Geology from ...
