Baked Stuffed Poblano Peppers

Time: 40 minutes minutes
Servings: 6

Ingredients

Preparation

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

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

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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.

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Retha Fuller says:

08/26/2020 at 2:20 am

Torie these sound like some good recipes. Thanks.

Reply
Brenda says:

09/07/2020 at 2:35 pm

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

Reply
Deborah Strickland says:

09/12/2020 at 3:05 pm

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.

Reply