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Preparation

  1. Preheat oven to 400°F. Lightly coat a large casserole dish with cooking spray. Set aside.
  2. Prepare rice according to package directions. Set aside.
  3. In a large bowl, add tomatoes, cooked rice, beans, corn, cumin & 1 cup cheese.
  4. Fill peppers with rice mixture & top with remaining cheese. Bake 20-25 minutes or until cheese is melted & the filling bubbles.

Tips

Serve half of a pepper as a side, or two halves for a meatless meal!

Nutrition Facts

6 servings per recipe
Serving size (270g)
Amount per serving
Calories
340
% Daily Value*
Total Fat 11g 14%
    Saturated Fat 5g 25%
    Trans Fat 0g  
Cholesterol 25mg 8%
Sodium 190mg
8%
Total Carbohydrate 47g 17%
    Dietary Fiber 8g 29%
    Total Sugars 4g  
    Includes 0g Added Sugars 0%
Protein 16g  
Vitamin D 0mcg 0%
Calcium 258mg 20%
Iron 2mg 10%
Potassium 665mg 15%
* The % Daily Value (DV) 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.
Includes 0g Added Sugars
0%

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3 responses to “Baked Stuffed Poblano Peppers

  1. I cant wait to try it! Will substitute for pinto beans tho an more cumin, add cilantro. YUM!

  2. The stuffed peppers sounds wonderful as well as the other recipes shown. I plan to try them. They will be a nice change to my usual fare.

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