Stuffed and Baked Poblano Chiles

Elevate your weeknight dinners with these vibrant and satisfying Stuffed and Baked Poblano Chiles, a perfect balance of bold flavors and wholesome ingredients. Sweet-spicy poblano peppers are filled with a hearty mixture of fluffy rice, protein-packed black beans, zesty diced tomatoes with green chilies, and melted Monterey Jack or cheddar cheese, all seasoned with a fragrant blend of cumin, chili powder, and garlic. The peppers are baked to tender perfection and finished with a refreshing squeeze of lime. This dish is not only easy to prepare with just 20 minutes of prep time but also makes a show-stopping vegetarian meal or a flavorful side. Ideal for impressing guests or rethinking taco night, these stuffed chiles are a must-try for anyone craving a taste of smoky, cheesy goodness.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 whole Poblano chiles
• 1 cup Cooked white or brown rice
• 1 cup Black beans, drained and rinsed
• 1 cup Shredded Monterey Jack or cheddar cheese
• 1 cup Diced tomatoes with green chilies
• 2 tablespoons Chopped fresh cilantro
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 2 cloves Garlic, minced
• 2 teaspoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 4 pieces Lime wedges

Directions

Step 1

Preheat your oven to 375°F (190°C) and set a large baking dish aside.

Step 2

Rinse and pat dry the poblano chiles. Using a small sharp knife, carefully cut a lengthwise slit along one side of each chile, leaving the stem intact. Gently remove the seeds and membranes, being careful not to tear the peppers.

Step 3

Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Step 4

In a medium bowl, combine the cooked rice, black beans, shredded cheese, diced tomatoes with green chilies, cilantro, cumin, chili powder, salt, and pepper. Stir together until fully incorporated.

Step 5

Stuff each poblano chile with the rice and bean mixture. Use a spoon to gently press the filling into the cavity of the chile. Do not overfill to avoid tearing the peppers.

Step 6

Place the stuffed chiles seam-side up in the prepared baking dish. Cover the dish with aluminum foil and bake for 20 minutes.

Step 7

Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Step 8

Serve immediately with a squeeze of fresh lime juice over the top for added brightness. Enjoy your Stuffed and Baked Poblano Chiles!

Nutrition Facts

Serving size	(1287.2g)

Amount per serving	% Daily Value*
Calories	1381.5

Total Fat 68.1g	0%
Saturated Fat 29.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 120mg	0%
Sodium 3623.6mg	0%
Total Carbohydrate 144.2g	0%
Dietary Fiber 29.2g	0%
Total Sugars 23.6g
Protein 55.4g	0%

Vitamin D 24IU	0%
Calcium 1034.0mg	0%
Iron 12.2mg	0%
Potassium 2300.0mg	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: 43.4%

Protein: 15.7%

Carbs: 40.9%