Description
Smoky poblanos are best when filled with seasoned rice and topped with hunks of creamy goat cheese.
Ingredients
Scale
- 1 cup long grain white rice
- 2 cups water
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh cilantro, chopped
- 5 to 6 poblanos
- 2 tablespoons olive oil
- ¼ cup red onion, diced
- 1 red bell pepper, finely diced
- ½ cup sweet corn, frozen & thawed
- ½ tablespoon red chili flakes
- 2 teaspoons sea salt
- ½ teaspoon cayenne pepper
- ½ teaspoon chipotle powder
- ¼ teaspoon garlic powder
- 2 ounces goat cheese
Instructions
- Cook rice. In a medium pot, bring water and rice to a boil. Add ½ teaspoon of salt (optional). Reduce to a simmer and cover, stirring occasionally to prevent sticking. Cook 15 to 20 minutes. Allow to cool, then stir in lime juice and cilantro.
- Cut poblanos in half lengthwise and remove seeds and ribs. Be sure to wash your hands after handling the peppers!
- Preheat oven to 425º. Lightly coat a baking sheet with nonstick cooking spray. Arrange the peppers on the sheet.
- Heat 2 tablespoons of olive oil in a skillet over medium-high and add onion. Saute for 5 minutes, then add red pepper and continue cooking until onion and pepper soften. Stir in the cooked rice, add seasonings, and mix well to combine.
- Use a spoon to fill the peppers with the rice mixture, then crumble chunks of goat cheese over top.
- Bake 30 minutes.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main
Nutrition
- Calories: 131
- Sugar: 2.3 g
- Sodium: 498.7 mg
- Fat: 4.34 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20.3 g
- Fiber: 0.9 g
- Protein: 3.2 g
- Cholesterol: 2.6 mg