Southwest Stuffed Poblanos with Flour Tortillas

Southwest Stuffed Poblanos with Flour Tortillas


4 fresh poblano peppers, halved, seeded and deveined
1 cup Kitchen Basics vegetable broth
½ cup Essential Everyday brown rice
¼ cup chopped onion
1 package (10 ounces) Birds Eye frozen seasoned corn and black beans, thawed
½ teaspoon McCormick ground cumin
½ teaspoon Essential Everyday chili powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 package (8 ounces) shredded Dierbergs Monterey jack cheese (divided)
1 can (14.5 ounces) Red Gold Mexican-style petite diced tomatoes, undrained
La Banderita flour tortillas


Place 4 poblano peppers cut-side up in 9 x 13-inch baking dish that has been coated with no-stick cooking spray; set aside. Dice remaining 4 poblano peppers; set aside.

In medium saucepan, combine broth, rice, and onion; bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 35 to 45 minutes. Stir in thawed vegetables, the diced poblanos, cumin, chili powder, salt, pepper, and 1 cup of the shredded cheese. Spoon filling into peppers; spoon tomatoes along with their juice over top. Cover and bake in 375°F. oven until peppers are tender, about 30 to 35 minutes. Uncover and top with remaining cheese. Bake until cheese is melted, about 3 minutes.

Serve with flour tortillas.


Poblano peppers, sometimes called pasilla peppers, are dark green triangular shaped chiles that are 4 to 5 inches in length. Used in many traditional Latin dishes, they have a rich, sweet flavor that varies from mild to mildly warm. Small green bell peppers can be substituted for poblanos in this recipe.

Servings: 4
Serving Size: Nutrition not available.

Per Serving