Loaded Poblano Pepper Bake

There is no story or witty commentary related to this recipe. (I know, you’re disappointed.) Brandon and I just really enjoy Mexican-inspired foods. I am always coming up with new creations to use ingredients like black beans, cilantro, rice, and different peppers to feed our addiction to this type of food. I can’t call these a stuffed pepper because they are filled to the max and then some.

Note: This recipe makes enough filling to generously fill 6 halved poblano peppers. I only made 3 peppers so I froze the other half of the filling in an 8×8 baking dish with enchilada sauce, topped with cheese for a meal at a later time. Also, if poblano peppers are too spicy for you, add this to bell peppers instead.

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Add lime juice and cilantro to cooked brown rice.

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Add the chicken, beans, tomatoes, and corn to the rice mixture.

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Crumble queso fresco. Halve and seed the peppers. Place them in a baking dish.

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Generously top each pepper with the filling.

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Add the enchilada sauce.

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Top with cheese.

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Bake and enjoy!

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Loaded Poblano Pepper Bake

Recipe

Ingredients

  • 1 cup dry brown rice, prepared according to your package directions)
  • 8 ounces red enchilada sauce
  • 1 can low sodium black beans, drained and rinsed
  • 1 cup fresh or thawed corn
  • juice of 2 limes
  • 1/4 cup (packed) cilantro
  • 2 cups cooked, shredded chicken (I used a rotisserie chicken for this)
  • 2 chopped tomatoes
  • 6 poblano peppers, halved and seeds removed
  • 3 ounces queso fresco, crumbled, or your choice of cheese for topping

Directions

  • Preheat oven to 400 degrees.
  • Cook brown rice according to package directions.
  • Add chopped cilantro and juice of 2 limes to rice and mix
  • Drain and rinse 1 can black beans. Add to rice.
  • Add corn, chopped tomatoes, and chicken to rice mixture. Stir to combine.
  • Cut poblano peppers in half and remove seeds
  • Put the peppers, cut side up, in a baking dish
  • Generously top each pepper with the filling mixture.
  • Pour enchilada sauce over the peppers.
  • Top each pepper with some crumbled queso fresco.
  • Cover the baking dish with foil.
  • Bake for 30 minutes, covered.
  • Remove foil after 30 minutes and bake for an additional 10 minutes.
  • Serve
  • Optional: Broil for a couple of minutes at the end to brown the cheese. Queso fresco doesn’t really melt, it just softens.

Serve and enjoy!

Jessica

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