Rio Bravo Rice Stuffed Poblanos

Elevate your weeknight dinner game with these vibrant Rio Bravo Rice Stuffed Poblanos! Featuring smoky roasted poblano peppers filled with a hearty mixture of fluffy rice, black beans, and zesty tomato sauce, this crowd-pleasing dish is perfectly seasoned with cumin, chili powder, and garlic for a bold flavor punch. Topped with melty Monterey Jack cheese and a fresh cilantro garnish, these stuffed peppers are baked to perfection, offering a delicious fusion of textures and tastes. A squeeze of lime adds a refreshing citrus kick that enhances every bite. Ready in just an hour, this vegetarian-friendly recipe is ideal as a standalone main course or alongside a crisp salad or crunchy tortilla chips. Perfect for those seeking a wholesome, easy-to-make meal with a Southwestern flair!

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 whole Poblano peppers
• 2 tablespoons Olive oil
• 1 cup White or long-grain rice
• 2 cups Water or chicken broth
• 1 cup Black beans
• 1 cup Tomato sauce
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Garlic powder
• 1 cup Shredded Monterey Jack cheese
• 2 tablespoons Chopped fresh cilantro
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 whole Lime

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

Step 2

Place the poblano peppers on the prepared baking sheet. Drizzle them with 1 tablespoon of olive oil and rub to coat evenly. Roast in the preheated oven for 15-20 minutes, turning halfway through, until the peppers are blistered and slightly charred. Remove from the oven and set aside to cool.

Step 3

While the peppers roast, prepare the rice. In a medium saucepan, combine the rice and water or chicken broth. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

Step 4

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the cooked rice, black beans, tomato sauce, cumin, chili powder, garlic powder, salt, and black pepper. Stir to combine and cook for 5 minutes, allowing the flavors to meld. Remove from heat.

Step 5

Carefully peel the blistered skin from the roasted poblano peppers. Make a slit lengthwise down each pepper and gently remove the seeds and membranes, being careful not to tear the peppers.

Step 6

Stuff each poblano pepper with the prepared rice mixture, filling them generously. Place the stuffed peppers in a baking dish.

Step 7

Sprinkle the shredded Monterey Jack cheese evenly over the stuffed peppers. Return the dish to the oven and bake at 400°F (200°C) for 10-12 minutes, or until the cheese is melted and bubbly.

Step 8

Remove the peppers from the oven and garnish with fresh cilantro. Squeeze lime juice over the top for added brightness before serving.

Step 9

Serve the Rio Bravo Rice Stuffed Poblanos hot as a main dish, paired with a crisp salad or tortilla chips.

Nutrition Facts

Serving size	(1934.0g)

Amount per serving	% Daily Value*
Calories	1350.8

Total Fat 69.1g	0%
Saturated Fat 25.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 100mg	0%
Sodium 2911.4mg	0%
Total Carbohydrate 144.5g	0%
Dietary Fiber 27.7g	0%
Total Sugars 33.0g
Protein 52.6g	0%

Vitamin D 24IU	0%
Calcium 1035.8mg	0%
Iron 9.8mg	0%
Potassium 1909.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.1%

Protein: 14.9%

Carbs: 41.0%