Black Bean & Rice Stuffed Poblano Peppers

Mmm. Ok. So, we usually don’t go all out and cook dinner at our house. Knorr noodles, pizza, oven baked seafood & fries and other dishes are much more our area of expertise. Granted, there are a few exceptions… Matt makes a good (and insanely time-consuming) seafood alfredo, we have crock pot tortilla soup down to an art, etc…

But, I picked up some poblano peppers from the store the other day, so Matt went around and found a recipe for stuffed peppers. It looked really good, so we decided to try it last night.

We used this recipe, (which, has nutritional info on it as well.) Only, we doubled it, and used salsa from our favorite Mexican restaurant instead. (And well, got twice as much salsa as we needed… so we were forced to snack on chips and salsa while we made dinner. Poor us…..)

Also, instead of the brown rice, we made Instant Rice, with chicken broth. Not sure how the brown rice would have been, but some commenters on the recipe page stated it was better with the white rice. Probably lost a bit of nutritional value there, but not enough for me to lose sleep over. 🙂 (K. We skipped the reduced fat cheese in favor of the regular stuff too… it’s still a healthy dish though, right? )

Terribly easy to make! Although, I wouldn’t double it. It could have been our snacking on chips, but one stuffed pepper filled us up perfectly. Now, we have leftovers for today! Here’s hoping it heats up well…

I’ll leave you guys with the recipe. Just…. don’t do like I did and scratch your nose, touch your eyes, or do anything stupid like that after handling the pepper. It’s not a jalapeno… but still spicy enough to make you wish you’d worn gloves….


2 large poblano peppers*

1/2 (of a 15-1/2-ounce) can black beans, rinsed and drained

1/2 cup cooked brown rice

1/3 cup mild or medium chunky salsa

1/3 cup shredded reduced-fat Cheddar cheese or pepper Jack cheese, divided

*Poblano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


-Preheat oven to 375°F. Lightly spray shallow baking pan with nonstick olive oil cooking spray.

-Cut thin slice from one side of each pepper. Chop pepper slices; set aside. In medium saucepan, cook remaining peppers in boiling water 6 minutes. Drain and rinse with cold water. Remove and discard seeds and membranes.

-Stir together beans, rice, salsa, chopped pepper and 1/4 cup cheese. Spoon into peppers, mounding mixture. Place peppers in prepared pan. Cover with foil. Bake 12 to 15 minutes or until heated through.

-Sprinkle with remaining cheese. Bake 2 minutes more or until cheese melts.


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