Stuffed Poblano Peppers
- Number of Servings: 8
Ingredients
2 cups Black Beans, cooked 1 cup Sarah's Spanish Rice 1 cup corn1 cup Indian, Aromatic Basmati Rice, cooked1 & 3/4 cup Pawpaw's pico de gallo 1/2-1 Tbsp Cumin 4 Peppers, Poblano, halved, seeded6 oz Monterrey Jack Cheese, shredded
Prepare black beans, Spanish rice, basmati rice (add cumin to basmati rice), and pico de gallo ahead of time. Mix black beans, rice, corn and pico de gallo in a large bowl.
Stuff 1/2 to 3/4 cup or stuffing into halved poblano peppers and top with cheese. Bake for 20-25 minutes at 375degrees.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user WYNSDAYSCHILD.
Stuff 1/2 to 3/4 cup or stuffing into halved poblano peppers and top with cheese. Bake for 20-25 minutes at 375degrees.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user WYNSDAYSCHILD.
Nutritional Info Amount Per Serving
- Calories: 222.3
- Total Fat: 8.1 g
- Cholesterol: 18.7 mg
- Sodium: 627.6 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 5.2 g
- Protein: 6.0 g
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