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.
Add lime juice and cilantro to cooked brown rice.
Add the chicken, beans, tomatoes, and corn to the rice mixture.
Crumble queso fresco. Halve and seed the peppers. Place them in a baking dish.
Generously top each pepper with the filling.
Add the enchilada sauce.
Top with cheese.
Bake and enjoy!
Loaded Poblano Pepper Bake
- 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
- 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.
- 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!