Mom’s Mexican Cheesy Rice-Stuffed Poblanos

  • 4 Poblano Peppers
  • 2 yellow onions
  • 2 Roma tomatoes
  • 2 limes
  • 8 tablespoons guacamole
  • 1 1/2 cups Jasmine rice
  • 2 teaspoons veggie stock concentrate
  • 2 tablespoons southwest seasoning
  • 2 cups Monterey Jack Cheese
  • 2 sour cream
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  1. Preheat oven to 425 degrees.
  2. Wash and dry all produce. Half poblanos lengthwise; remove stems and seeds. Place on a baking sheet and brush each half with oil.; season with salt and pepper. Roast until softened, 15-17 minutes.
  3. Meanwhile, in a small pot, combine rice, 2 1/4 cups water, and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until tender, 15-18 minutes.
  4. While rice cooks, dice onion and tomato. Quarter lime.
  5. Heat a large drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add onion and cook, stirring occasionally, until slightly softened.
  6. Add stock concentrate, southwest spice, half of the tomato, and 1/4 cup of water; season with salt and pepper. Cook stirring until softened, 2-3 minutes. Turn off heat.
  7. Stir cooked rice into the pan with veggies until thoroughly combined.
  8. Return pan to medium-high heat. Stir in the butter until melted. Turn off heat. Season with salt and pepper.
  9. Once the poblanos are roasted, put in oven proof pan and stuff each half with as much filling as will fit. Nestle into pan with remaining filling.
  10. Sprinkle poblano halves with Monterey Jack cheese. Bake until cheese is melted 7-8 minutes.
  11. Divide filling and stuffed poblanos between plates. Top with guacamole, tomato, and sour cream. Serve with lime wedges in the side.

Notes: Recipe source ~ Adapted with slight changes from hellofresh.com

Return to VEGGIES AND GRAINS

Return to MAIN DISHES

Return to HOME