Stuffed Poblano Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 whole poblano peppers (roasted)1 tbsp. Canola OilFilling1/2 c. brown rice4 baby portobella mushrooms, sliced1 celery stalk, sliced1/4 green bell pepper, diced1/2 onion, diced5 asparagus spear, cut into 1 inch pieces1/2 tsp cuminsalt and pepper to tasteSauce1 can diced tomatoes1/2 onion diced1/2 jalepeno pepper, diced3 cloves garlic1 tbsp chili powder1/4 tsp cuminsalt and pepper to taste1/2 cup shredded cheddar cheese
Rub peppers with 1tbsp, oil and roast Poblano peppers under broiler until the skin is just charred (5-8 minutes per side), remove from oven and place in covered bowl for 15 - 20 minutes.
Cook brown rice for recommended time on package. Omit butter.
Chop asparagus, mushrooms, 1/2 the onion, and bell pepper and sautee in 1 tbsp canola oil until browned. Once the rice is cooked, mix vegetables with the rice.
Add another 1 tbsp of oil to the pan and add the rest of the onion, the chopped jalapeno, and garlic to the pan. Sautee until tender and add the chopped tomato. (reserve the juice from the can until later). Sautee until mixture reduces by about 1/2. Add the reserved juice and combine.
Place the peppers in a baking dish. Make a slice in one side of the roasted pepper and remove the seeds and ribs. Put to tablespoons full of sauce in the bottom of the pepper. Stuff each pepper with 1/2 the rice mixture. Pour the sauce over the peppers and sprinkle with cheddar cheese. Bake until the the cheese is melted and bubbly.
Serving Size: 1 stuffed pepper - serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user CJBOHAC88.
Cook brown rice for recommended time on package. Omit butter.
Chop asparagus, mushrooms, 1/2 the onion, and bell pepper and sautee in 1 tbsp canola oil until browned. Once the rice is cooked, mix vegetables with the rice.
Add another 1 tbsp of oil to the pan and add the rest of the onion, the chopped jalapeno, and garlic to the pan. Sautee until tender and add the chopped tomato. (reserve the juice from the can until later). Sautee until mixture reduces by about 1/2. Add the reserved juice and combine.
Place the peppers in a baking dish. Make a slice in one side of the roasted pepper and remove the seeds and ribs. Put to tablespoons full of sauce in the bottom of the pepper. Stuff each pepper with 1/2 the rice mixture. Pour the sauce over the peppers and sprinkle with cheddar cheese. Bake until the the cheese is melted and bubbly.
Serving Size: 1 stuffed pepper - serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user CJBOHAC88.
Nutritional Info Amount Per Serving
- Calories: 504.5
- Total Fat: 32.1 g
- Cholesterol: 29.7 mg
- Sodium: 2,690.1 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 8.4 g
- Protein: 14.5 g
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