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Rio Bravo Rice-stuffed Poblanos

Source: USA Rice Federation
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  6 servings
RECIPE INGREDIENTS
6 large poblano peppers
Cooking oil
3 cups cooked long grain rice
2/3 cup sour cream
1 1/2 cups shredded smoked Gouda or cheddar cheese, divided
1 cup frozen corn kernels, thawed
1/3 cup chopped cilantro leaves plus additional for garnish
Salt and pepper to taste
Rio Bravo Rice-stuffed Poblanos Recipe at Cooking.com
DIRECTIONS
Preheat oven to 400 degrees. Slit each pepper lengthwise so peppers can later be stuffed with rice filling. Carefully remove loose seeds and veins, keeping stem intact. Rub pepper generously with oil and place on baking sheet. Combine rice, sour cream, 1 cup cheese, corn and cilantro in a medium bowl. Season with salt and pepper. Divide mixture to stuff each pepper; sprinkle with remaining cheese. Bake in preheated oven 20 to 25 minutes, until peppers are crisp-tender and filling is heated through. Garnish with cilantro.


Recipe reprinted by permission of USA Rice Federation. All rights reserved.
Date Added: 02/24/2009
Nutrition Facts per Serving
Yield:   6 servings
Calories: 307
Fat. Total: 14g
Fiber: 2g
Carbohydrates, Total: 35g
Sodium: 262mg
% Cal. from Fat: 41%
Cholesterol: 42mg
Protein: 12g
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