Rio Bravo Rice-Stuffed Poblanos


Rio Bravo Rice-Stuffed Poblanos

“Rice to the Rescue!” Recipe Contest Winner - Edwina Gadsby

Yield: Makes 6 servings.

6 large poblano peppers
Cooking oil
3 cups cooked long grain rice
2/3 cup sour cream
1 1/2 cups shredded smoked Gouda or cheddar cheese, divided
1 cup frozen corn kernels, thawed
1/3 cup chopped cilantro leaves plus additional for garnish
Salt and pepper to taste

Preheat oven to 400 degrees. Slit each pepper lengthwise so peppers can later be stuffed with rice filling. Carefully remove loose seeds and veins, keeping stem intact. Rub pepper generously with oil and place on baking sheet. Combine rice, sour cream, 1 cup cheese, corn and cilantro in a medium bowl. Season with salt and pepper. Divide mixture to stuff each pepper; sprinkle with remaining cheese. Bake in preheated oven 20 to 25 minutes, until peppers are crisp-tender and filling is heated through. Garnish with cilantro.

Nutrition Facts
Calories 307
Total Fat 14g
Cholesterol 42mg
Sodium 262mg
Total Carbohydrate 35g
Dietary Fiber 2g
Protein 12g

SidesLaurie Blumanthal