Smoky Poblano Peppers with Creamy Rice Filling
Delight in a vibrant and flavorful vegetarian dish featuring roasted poblano peppers filled with a rich and creamy rice blend. These peppers, known for their mild yet slightly sweet flavor, are perfectly complemented by the smokiness of gouda cheese and the fresh taste of cilantro. For those who crave an extra fiery kick, adding jalapeños elevates the dish, making it not only visually appealing but also satisfyingly spicy.
6
Servings
N/A
Calories
9
Ingredients
Ingredients
poblano peppers
6 (large, prepared as instructed)
cooking oil
As needed (for coating)
long-grain rice
3 cups (cooked)
sour cream
2/3 cup (none)
shredded smoked gouda cheese or cheddar cheese
1 1/2 cups (divided)
frozen corn kernels
1 cup (thawed)
cilantro
1/3 cup (chopped, plus additional for garnish)
salt and pepper
To taste (for seasoning)
jalapeño
As desired (chopped (optional))
Instructions
1
Preheat your oven to 400°F (200°C).
2
Prepare the poblano peppers by making a lengthwise slit in each. Gently remove the seeds and veins, being careful to keep the stem intact for presentation.
3
Coat each pepper generously with cooking oil and place them on a baking sheet; set aside.
4
In a medium bowl, combine the cooked rice with sour cream, 1 cup of shredded smoked gouda or cheddar cheese, thawed corn kernels, and chopped cilantro. Season the mixture with salt and pepper to your taste.
5
Evenly divide the rice mixture to stuff each prepared poblano pepper. Top each stuffed pepper with the remaining cheese.
6
Place the stuffed peppers in the preheated oven and bake for 20 to 25 minutes, or until the peppers are crisp-tender and the filling is heated thoroughly.
7
Once baked, remove the peppers from the oven and allow to cool slightly. Garnish with additional chopped cilantro before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is Smoky Poblano Peppers with Creamy Rice Filling.
Is this dish suitable for vegetarians?
Yes, this is a vibrant and flavorful vegetarian dish.
How many servings does this recipe provide?
This recipe makes 6 servings.
What temperature should I set my oven to?
Preheat your oven to 400°F (200°C).
How should I prepare the poblano peppers?
Make a lengthwise slit in each pepper and gently remove the seeds and veins while keeping the stem intact.
Should the stems be removed?
No, keep the stems intact for presentation.
What kind of rice is recommended?
Long-grain rice is used in this recipe.
Should the rice be cooked before stuffing the peppers?
Yes, the recipe requires 3 cups of already cooked long-grain rice.
What ingredients make the filling creamy?
The creaminess comes from a mixture of sour cream and shredded cheese.
What types of cheese can I use?
You can use shredded smoked gouda or cheddar cheese.
How much cheese is needed in total?
A total of 1 1/2 cups of cheese is required.
How is the cheese distributed in the recipe?
Use 1 cup of cheese inside the rice filling and the remaining 1/2 cup to top the peppers.
What kind of corn should I use?
Use 1 cup of frozen corn kernels that have been thawed.
What fresh herb is included in the filling?
The recipe uses 1/3 cup of chopped cilantro.
How can I make the dish spicier?
You can add chopped jalapeños as desired for an extra fiery kick.
How do I prepare the peppers for the oven?
Coat each prepared pepper generously with cooking oil and place them on a baking sheet.
How long do the peppers need to bake?
Bake the peppers for 20 to 25 minutes.
What should the texture of the peppers be after baking?
The peppers should be crisp-tender and the filling should be heated thoroughly.
How should the dish be garnished?
Garnish with additional chopped cilantro before serving.
How many ingredients are in this recipe?
There are 9 ingredients listed in total.
Are poblano peppers naturally spicy?
Poblano peppers are known for their mild yet slightly sweet flavor.
Is this considered an easy meal?
Yes, it is tagged as an easy meal and a one-dish meal.
How much sour cream is needed?
The filling requires 2/3 cup of sour cream.
What seasoning is used for the rice mixture?
Season the mixture with salt and pepper to your taste.
How many poblano peppers do I need?
You need 6 large poblano peppers.
What is the first step of the instructions?
The first step is to preheat your oven to 400°F (200°C).
Should the peppers cool before serving?
Yes, allow the peppers to cool slightly after removing them from the oven.
Is the corn used in the filling?
Yes, thawed corn kernels are mixed into the rice filling.
What gives the dish its smoky flavor?
The smokiness comes from the roasted peppers and the smoked gouda cheese.
Can I substitute the smoked gouda?
Yes, cheddar cheese is a recommended alternative.