Stuffed Poblano Peppers
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Stuffed Poblano Peppers calories by ingredient
Introduction
Poblano peppers stuffed with brown rice pilaf and topped with a spicy tomato sauce and cheddar cheese. Poblano peppers stuffed with brown rice pilaf and topped with a spicy tomato sauce and cheddar cheese.Number of Servings: 2
Ingredients
-
2 whole poblano peppers (roasted)
1 tbsp. Canola Oil
Filling
1/2 c. brown rice
4 baby portobella mushrooms, sliced
1 celery stalk, sliced
1/4 green bell pepper, diced
1/2 onion, diced
5 asparagus spear, cut into 1 inch pieces
1/2 tsp cumin
salt and pepper to taste
Sauce
1 can diced tomatoes
1/2 onion diced
1/2 jalepeno pepper, diced
3 cloves garlic
1 tbsp chili powder
1/4 tsp cumin
salt and pepper to taste
1/2 cup shredded cheddar cheese
Tips
make sure brown rice is cooked before adding vegetables.
Could use bell peppers for a less spicy alternative.
Directions
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.