Spicy Stuffed Mexican Peppers
 
Prep time
Cook time
Total time
 
Extremely spicy baked poblano peppers filled with beans, rice and corn and topped with a cheese and enchilada sauce.
Serves: 5 Peppers
Ingredients
  • 5 Poblano or Anaheim Peppers
  • ½ tsp. olive oil
  • ¼ cup onion, diced
  • 1 tsp. garlic
  • 10 oz can Rotel diced tomatoes & green chilies
  • ⅓ brown rice (I used instant)
  • ½ cup of water
  • ½ cup black beans, drained and rinsed
  • ½ cup corn, fresh or frozen (thawed)
  • 1 oz. Mexican Cheese, lite
  • 1½ cups enchilada sauce or homemade (I used Trader Joe's)
Instructions
  1. Place Peppers on a baking sheet and place in the broiler, cook until charred, turning until all sides are darken, about 5 minutes each side. Place peppers in a bowl and cover with plastic wrap or place in a brown bag and seal for 10 minutes to steam.
  2. Meanwhile in a large skillet add olive oil, onions and garlic, Cook for about 30 seconds. Add in diced tomatoes, rice and water, stir and cover and cook for about 15 minutes or until rice is cooked, stirring occasionally.
  3. Preheat oven to 350 degrees
  4. In a baking dish, add a pinch of the enchilada sauce to the bottom of the baking dish; set a side.
  5. Add beans, corn and ¼ cup of enchilada sauce to rice mixture and cook until beans and corn are warmed; set a side.
  6. Carefully peel the blackened skin off of the peppers. Carefully cut a slit through the middle of the pepper horizontally. Do not cut completely through the pepper and do not cut all the way the top or ends, leave about an 1" of room. With a small spoon take the seeds out of the peppers.
  7. Fill peppers with bean and rice mixture and top with cheese. Lay peppers with cut side up in prepared baking dish. Add remaining enchilada sauce and bake in oven for 15 minutes or until cheese is melted and sauce is bubbly.
  8. Serve with sour cream and avocado if desired.
Notes
Calories per pepper: 163, Fat: 3.6, Cholesterol: 3, Sodium: 463, Potassium: 27, Carbs: 24, Fiber: 3.5, SUgar: 3.5, Protein: 6.8
Nutrition Information
Serving size: 1 Pepper
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2013/08/11/spicy-stuffed-mexican-peppers-sundaysupper/